Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Loin Round Bone Sirloin Steak

Beef Cattle Discovery - Retail Cuts - Loin Round Bone Sirloin Steak

Beef Cattle Discovery - Retail Cuts - Loin Round Bone Sirloin Steak


Cut taken from the Loin Loin Round Bone Sirloin Steak

Beef - Retail cuts - Loin Round Bone Sirloin Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Contains hip bone (which resembles a round bone), and a portion of the backbone.
  • Largest muscles are 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

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686