Cut taken from the LoinLoin 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

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