• Chop taken from the sirloin end of the Loin (nearest the Ham) that is usually less than 1 inch thick.
• Contains part of hip bone and vertebrae ("T" bone).
• Contains loin muscle, tenderloin muscle, and some other small muscles.
• Has some fat and connective tissue separating the muscles, some marbling, and some fat on the outside edges.

*Cookery Method = Dry