Cut taken from the LoinLoin T-Bone Steak

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

NEXT - Beef Cattle Retail Meat Cuts - Taken from the Loin 


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