Beef top loin steaks without bone

Boneless top loin beef steaks are cuts of meat from the top part of the beef loin, a section known for its tender texture and mild flavor. These steaks are characterized by being lean and juicy, ideal for quick preparations on the grill, in a skillet, or in the oven.

The top loin is a muscle located in the dorsal area of the animal, near the spine, which guarantees meat with little intramuscular fat, contributing to a healthier and easier-to-cook cut.

Regarding nutritional properties, these steaks are an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, essential for muscle development and energy production.

In different regions of Latin America, this cut may have various names, such as bife de lomo (Argentina, Uruguay), lomo de res (Mexico, Colombia), or simply bistec de lomo. It is common in some areas to also be known as entrecôte when cut a bit thicker.

This ingredient is highly valued in gastronomy for its versatility and quality, being perfect for classic preparations like grilled steak, milanesas, or fajitas.