Short Loin
The further it is from horn or hoof, the more tender the cut. That's why Loin cuts, including Filet Mignon, from the center of the animal are so tender.
Where This Cut Comes From:
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.
Explore This PrimalCuts From This Subprimal
Porterhouse Steak
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
Strip Steak, Bone-In
Tender, lean and perfect for grilling.
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.
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.
Strip Loin, Bone-In
Well-marbled and from the Short Loin, near the Tenderloin. This Strip Loin can be prepared as a bone-in roast or cut into Bone-In Strip Steaks.
Locate information on Supply Chain Ordering & Pricing Details on the new tool.
