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Striploin (SL)

Description:

 

Rectangular cut, located in the dorsal lumbar region, between the Rib Eye and the Top Sirloin Butt, on the inside of the Tenderloin and to the side of the Thin Flank; the New York Steak, SL 100% VL, is derived from this cut by eliminating all fat and connective tissue so that the piece is visually lean.

Striploin (SL)

Nomenclature:

  • Nicaragua: Posta de trasera
  • El Salvador: Lomo pacho
  • Panamá: Lomo de Cinta
  • Guatemala: Viuda
  • Costa Rica: Lomo ancho

Uses: 

Parrilla – Plancha – Horno

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