• Steak cut less than 2 inches thick (usually around 1 inch thick).
• Contains vertebrae bone (the "T" bone).
• Contains three primary muscles - the larger muscle is the top loin, the smaller muscle on the opposite side fo the vertebrae is the tenderloin (at least 1 1/4 inches wide, and the jump muscle (small muscle attached ot the outside edge of the top loin muscle).
• Has some fat along the top loin edge.

*Cookery Method = Dry