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Lomo al Trapo - Salt Crusted Wagyu Eye of Round Roast

Lomo al Trapo (Loin to Cloth) - Salt-Crusted Fullblood Wagyu Beef Eye of Round Roast Wrapped and Grilled in Cloth.

Prep Time: 30 Minutes
Cook Time: 15-20 Minutes
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Paul Santos, Double 8 Cattle Company Contributor



  • Meat Thermometer
  • Kitchen Towel
  • Butchers Twine
  • Charcoal Grill


Prepare the Fullblood Wagyu eye of round roast by trimming off any excess fat and cutting the ends, so you have about an 8 inch piece of beef remaining. Set the trimmed roast aside.

Run a clean, cotton kitchen towel under some cold water. Then, squeeze the water out of the towel, leaving the towel damp. Note: instead of water, you can use red wine for this step.

Lay the towel flat on your work surface with the short side closest to you.

Pour coarse kosher salt on the towel, leaving a 2 inch border on the long sides of the towel.

The salt should be at least a 1/2 inch thick and covering 2/3 of the length of the towel.

Spread fresh rosemary leaves on top of the salt. You may also add other fresh herbs to your liking.

Place the Fullblood Wagyu eye of round roast on the salted towel.

Using both hands, roll the roast away from you. As you roll, take the leading edge of the towel and pull it away from the roast, so the beef is fully encrusted by the salt.

Continue rolling the roast, folding in the edges as you would when making a burrito.

Finish rolling with the towel seam on the bottom. If some salt spills out of the side during the rolling process, that is fine.

Make sure you tuck in the towel side, so it’s sealed as much as possible.

Using the butchers knot technique, tie the towel-rolled roast tightly with twine.


Light your coals that will be used in the grill. Once they are gray with ash, place the coals in the grill.

Nestle the wrapped Wagyu beef eye of round roast directly on the coals.

Partially place the lid on the grill to help control flare-ups, and cook the roast for 10 minutes.

Flip the roast and cook for an additional 5 minutes (while continuing to partially cover the grill with the lid).

After a total of 15 minutes, take the roast off the coals. Using a meat thermometer, take the internal temperature in a few different areas.

The target internal temperature (at this stage) is around 95°F.

If necessary, continue cooking the roast, while checking the temperature every 5 minutes until you've reached 95°F.


Take the Fullblood Wagyu beef roast off of the grill, and allow it to rest for 10-20 minutes.

The salt crust will retain a lot of heat, allowing the roast internal temperature to continue to rise (even though it has been removed from the grill).

Once the roast has reached at least 120°F (medium-rare finish), take the back of your chef's knife and crack the towel/crust open.

Remove the roast, and brush off any excess salt crust.

Plate the Fullblood Wagyu beef eye of round roast, carve, serve, and enjoy!

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