Boneless steak

Boneless steak is a cut of beef characterized by being lean and tender, ideal for preparing a wide variety of dishes in the kitchen. It is obtained from the more muscular parts of the animal, generally from the loin or rump, and is presented without any bone, which facilitates quick and even cooking.

This ingredient originates from the culinary tradition of various Latin American countries where beef is a staple food and is used in recipes ranging from stews to grilled or pan-fried preparations. Its versatility makes it highly valued for dishes such as onion steak, grilled steak, or fajitas.

Regarding its properties, boneless steak is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12, which are essential for muscle health, red blood cell formation, and the proper functioning of the nervous system. Furthermore, due to its low fat content (depending on the specific cut), it is suitable for balanced diets.

In different regions of Latin America, boneless steak may be known by various synonyms, among which the most notable are: beef fillet, boneless fillet, boneless beefsteak, boneless chop (although this last one may vary by region), or simply steak when it is understood to be boneless.

In summary, boneless steak is an essential and versatile ingredient in Latin American cuisine, perfect for those seeking a practical, nutritious, and easy-to-cook meat.