Cut taken from the LoinLoin Tenderloin Steak

Loin Tenderloin Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick) that is taken from the Beef Tenderloin Roast.
  • Contains no bones.
  • Contains the oval-shaped tenderloin muscles, with a small "spur" on one edge.
  • Lean has a very find texture (not grainy).
  • Has a small amount of fat over the outside edges.

*Cookery Method = Dry

END - Beef Cattle Retail Meat Cuts - Taken from the Loin

NEXT - Beef Cattle Retail Meat Cuts - Taken from the Flank


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