Lomo Bajo / Bife Angosto / Strip Loin

It is the most famous and popular cut of the Río de la Plata. In Argentina they call it “narrow steak or chorizo ​​steak” because of its elongated shape. It stands out for having a fat coverage only on the outside, so when cooked it provides an unbeatable flavor.

Its qualities make it ideal for grilling or grilling. It comes from the back of the loin and its meat is soft due to the great marbling it presents.

It is the largest cut that we offer for sale, so it is especially recommended for grilling many starters or for use in Hospitality because it is a very easy piece to cut into steaks similar in size and weight.