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 Top Loin Steak

Beef Cattle Discovery - Retail Cuts - Loin Top Loin Steak

Beef Cattle Discovery - Retail Cuts - Loin Top Loin Steak


Cut taken from the Loin Loin Top Loin Steak

Beef - Retail Cuts - Loin Top Loin Steak

  • Steak cut less than 2 inches thick (usually about 1 inch thick).
  • Contains vertebrae bone (portion of "T" bone) along one side.
  • Cut from one primary muscle (top loin muscle).
  • Has 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