Beef loin without bone

Boneless veal loin is a lean and tender cut of meat, obtained from the rear part of the animal, specifically from the lumbar region of the calf. It is characterized by its soft texture and low fat content, making it an ideal choice for various culinary preparations, from roasts and grills to stews and braises.

This ingredient is highly valued in cooking for its delicate flavor and versatility. Boneless veal loin perfectly adapts to quick cooking methods like sautéing or grilling, as well as preparations that require longer times to develop intense flavors.

Origin: Veal comes from young bovine cattle, generally less than a year old, raised primarily in regions of Spain, Mexico, and various Latin American countries. The loin is one of the finest and most prized cuts, and its use in gastronomy is common in both traditional and modern dishes.

Nutritional properties: It is an excellent source of high-quality protein, contains B vitamins (especially B12 and niacin), easily absorbable heme iron, and essential minerals like zinc and phosphorus. Its low fat content makes it suitable for balanced diets.

Synonyms in Spanish from Latin America: This cut can be found under different names depending on the region, such as lomo de res, lomo fino, filete de ternera, or simply lomo. In some Latin American countries, it is also referred to as solomillo, although the latter may vary slightly in the exact location of the cut.