• Large roast that is taken past the last rib.
• Contains vertebrae ("T" shaped bone) and may have one rib bone on the rib end.
• The rib end has one main muscle (top loin), and the loin end has the top loin and the smaller tenderloin muscles.  Smaller muscles also present.
• Has some fat and a little connective tissue separating the muscles, and some outside fat opposite the ribs.

*Cookery Method = Dry