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 T-Bone Steak

Beef Cattle Discovery - Retail Cuts - Loin T-Bone Steak

Beef Cattle Discovery - Retail Cuts - Loin T-Bone Steak


Cut taken from the Loin Loin T-Bone Steak

Beef - Retail cuts - Loin T-Bone Steak

  • 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

Contact Information

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

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

+1 (859) 257-2686