Cut taken from the LoinLoin Top Loin Steak (Boneless)
Beef - Retail Cut - Loin Top Loin Steak (Boneless)
  • Steak cut less than 2 inches thick, usually about 1 inch thick (same as Beef Loin top Loin Steak, except bones have been removed).
  • Contains no bone.
  • Cut from one primary muscle (top loin muscle).
  • Has some fat along the edges.

*Cookery Method = Dry

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