Boneless beef loin steak

Boneless beef tenderloin steak is an extremely prized cut in gastronomy for its tenderness and mild flavor. It is obtained from the loin, an area of the animal that does little muscular work, resulting in a finer and more delicate meat. This cut is ideal for grilling, pan-searing, or cooking in a skillet, allowing for the preparation of quick and tasty dishes.

Beef tenderloin originates from cattle farming in regions such as Latin America, the United States, and Spain, where it is a fundamental component in various traditional and contemporary cuisines. In Hispanic American gastronomy, this type of steak is valued for its ease of cooking and its versatility for dishes like fajitas, milanesas, or simply grilled.

Among its main properties, boneless beef tenderloin steak is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, essential nutrients for muscle repair and the proper functioning of the body. Furthermore, it is low in fat compared to other cuts, making it a healthy option within red meat.

Regarding its synonyms in Spanish from Hispanic America, it is also commonly known as entrecot de lomo, bife de lomo (especially in Argentina and Uruguay), or simply lomo. In Mexico, it may be called bistec de lomo or bistec sin hueso, always referring to the same high-quality cut.