Cut taken from the LoinLoin Pin Bone Sirloin Steak

Beef - Retail Cut - Loin Pin Bone Sirloin Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Contains backbone and a portion of the hip bone (which can vary in size).
  • Contains the top loin and tenderloin muscles.  Other small muscles also present.
  • Has some fat and connective tissue between muscles, and some fat along the edges.

*Cookery Method = Dry

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