Lean loin steaks

Lean loin steaks are cuts of meat from the loin section of the animal, specifically selected for their low fat content. This type of steak is valued in cooking for its tender texture and delicate flavor, making it a healthy and versatile option for various culinary preparations.

Origin: The term "bistec" comes from the Hispanic adaptation of the English "beef steak," and lean loin steaks generally come from cattle raised in various regions of Latin America and Spain. The loin is one of the most prized cuts because it is located in an area of the animal that does less work, resulting in more tender meat.

Properties: This cut is rich in high-quality protein, low in saturated fat, and provides B vitamins, such as B12, which are essential for red blood cell production and energy metabolism. Due to its lean content, it is ideal for balanced diets and for those looking to prepare healthy dishes without sacrificing flavor.

Synonyms in Spanish from Latin America: Depending on the country, lean loin steaks may be called different names such as medallones de lomo (Argentina, Uruguay), filete de lomo (Mexico, Colombia), or simply bife de lomo (Argentina). In some places, they are also called jalón de lomo or chuleta sin grasa, always referring to the absence of visible fat in the cut.

In summary, lean loin steaks are an excellent choice for those who want to enjoy a tender, nutritious, and low-fat meat, perfect for grilling, frying, or preparing on a griddle in a wide variety of recipes.