• Steak cut less than 2 inches thick (usually around 1 inch thick).
• Contains vertebrae bone (the "T" bone).
• Contains two primary muscles - the larger muscle is the top loin, the smaller muscle is the tenderloin.  Measuered across its center, the tenderloin is between 1/2 and 1 1/4 inches wide.
• Has some fat along the top loin edge.

*Cookery Method = Dry