LOIN
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
TENDERLOIN STEAK,
BONELESS
Also known as Filet Mignon, this is the most tender steak. Lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.COOKING METHODS
STRIP STEAK,
BONELESS
Tender, lean and perfect for grilling. Cut from the top loin or strip loin into uniform steaks perfect for the grill. Also known as New York Strip Steak.COOKING METHODS
PORTERHOUSE STEAK
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.COOKING METHODS
T-BONE STEAK
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled. Name originates from the characteristic T-shape of its bone.