Beef Cattle Discovery - Retail Cuts - Loin Top Loin Steak | Animal & Food Sciences

Department of Animal & Food Sciences

Martin-Gatton College of Agriculture, Food and Environment

Scott Radcliffe
Department Chair

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

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Loin Top Loin Steak

Cut taken from the Loin

Loin Top Loin Steak

Beef - Retail Cuts - Loin Top Loin Steak

Steak cut less than 2 inches thick (usually about 1 inch thick).
Contains vertebrae bone (portion of "T" bone) along one side.
Cut from one primary muscle (top loin muscle).
Has some fat along the edges.

*Cookery Method = Dry

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Scott Radcliffe
Department Chair

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

+1 (859) 257-2686