Bife de Lomo
Bife de Lomo is a premium cut of beef, typically the tenderloin, that is a staple in Latin American steakhouses (parrillas) and known for its exceptional tenderness and rich, beefy flavor. It is usually seasoned simply with coarse salt and grilled over an open flame, often served with chimichurri sauce, and is a centerpiece of celebratory meals in countries like Argentina, Uruguay, and Brazil.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates, making it a keto-friendly choice. A typical serving provides a substantial amount of iron, zinc, and B vitamins, particularly B12, with a calorie count that can range widely from 250 to 500 kcal depending on the cut's thickness and fat content.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 38 g |
| Carbs | 0 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 75 mg |
| Iron | 3.5 mg |
| Zinc | 7.0 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.8 mg |
| Phosphorus | 280 mg |
| Selenium | 35 mcg |
| Potassium | 420 mg |
Per 1 serving (170 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the Bife de Lomo is considered the most prized and tender cut in the Southern Cone's asado tradition, often reserved for special occasions. Nutritionally, it's a dense source of complete protein and heme iron, which is more easily absorbed by the body than plant-based iron.
