Premium cuts
Tenderloin
Lomo
FromGs. 118.000/ kg
Typical piece: pieza entera ~2 kg · Gs. 236.000
The tenderloin is the psoas muscle, the one the animal uses the least, which is why it's the tenderest. Lean, clean-flavored, delicate texture. Grass-fed tenderloin has less intramuscular fat than grain-finished, so mind the temperature: overcooking dries it out.
- Typical weight
- 1.5–2.5 kg
- Aging
- 7–14 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–14 days · Wet
Quick cooking reference
Method
Sear + oven finish / sous-vide
Internal temperature
52–54 °C
Time
3 min per side + 6 min at 180°C oven
Rest
8 min
Doneness
Medium-rare
Cut-specific notes
Very lean, do not cook beyond medium. Sear hot, finish in oven or sous-vide.
Nutrition profile (per 100 g)
- Calories
- 143 kcal
- Protein
- 22.8 g
- Total fat
- 5.2 g
- Saturated fat
- 2.1 g
- Omega-3
- 70 mg
Source: USDA FoodData Central + grass-fed meta-analysis (Daley et al., 2010)
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Malbec reduction or mushroom sauce. Yellow potato purée. Pair with a Paraguayan tannat.
