Lomo bajo de Vaca Bone-in. A butcher’s cut consisting of the lower part of the dorsal-lumbar muscles from female cow older than 48 months. This meat is subjected to a maturation process of 30 days in a chamber with controlled temperature and humidity with no added treatment.

Origin: Spain

Dry Aged: 30 Days

TIPS BEFORE YOU EAT

1. Kindly thaw it out for a day. Recommended to thaw in the fridge, let it gradually thaw by itself. Leave it at room temperature for 4 to 5 hours before cooking. You have to make sure is not cold on the inside.
2. When cooking, don't add salt and pepper! This meat is unlike the others. Just cook it plain on its own. The producers from the origin country highly recommends that you only add salt and pepper after tasting it. They are purist of their own tradition.
3. This meat is very intense in flavor and odor. It is unlike the kind of meat that is judged by the texture. In fact, European beef is usually more tough but more intense flavor wise. In this case, this is 30-day dry aged meat that comes from a 4-year old cow which has a very delicate meat so It is recommend that you eat it rare or medium rare. Old cow can become tough if its cooked for too long. The tendons become harder. If you follow our recommendation, you will be surprised!
4. The people who share it with you need to understand that what they are about to eat is something uncommon to Asia. Flavors are almost gamey but, for meat lovers, this is the epitome. Quite a culinary experience!

Please enjoy and we are happy to hear feedback from you!

back from you!