Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

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

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Loin Shell Sirloin Steak

Beef Cattle Discovery - Retail Cuts - Loin Shell Sirloin Steak

Beef Cattle Discovery - Retail Cuts - Loin Shell Sirloin Steak


Cut taken from the Loin Loin Shell Sirloin Steak

Beef - Retail Cut - Loin Shell Sirloin Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Contains hip bone (which is round shaped), and a portion of the backbone.
  • Muscle structure similar to other Sirloin Steaks, but tenderloin muscle has been removed.
  • Has some fat and connective tissue between muscles, and some fat along the edges.

*Cookery Method = Dry

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

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

+1 (859) 257-2686