1. Cuts
  2. Loin Primal
  3. Short Loin
  4. Loin Steak Tail

Loin Steak Tail

Cut from the underside or Flank portion of the beef hindquarter, ventral or under the Short Loin. Fat trim level is specified by the buyer.
Butcher's Note

Most often used for further processing into ingredient beef; often cut into strips.

Where This Cut Comes From:

Loin Primal

Loin Primal | Primal Cut

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.

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Other Cuts You Might Like:

Loin Primal

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.

Strip Loin, Boneless

This well-marbled boneless roast comes from the Short Loin, near the Tenderloin. The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak.

Flank Steak

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

Beef Checkoff