Beef Meat Identification
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Top Sirloin Steak, Boneless
Meat Cut: Loin
Common Names: Beef Shaved Steak, Shell Sirloin, Boneless Sirloin Butt Steak, Dinner Steak, Sirloin Rump Short Cut, Top Sirloin Butt Center Cut Steak
Cooking Method: Dry
Description:
The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling and is made by removing all of the bones from any of the other types of sirloin steaks.
The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling and is made by removing all of the bones from any of the other types of sirloin steaks.
Tenderloin Steak
Meat Cut: Loin
Common Names: Filet Mignon Steak, Filet Steak, Tender Steak
Cooking Method: Dry
Description:
The most tender retail cut from the entire beef carcass is the Beef Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is usually about three inches in diameter.
The most tender retail cut from the entire beef carcass is the Beef Loin Tenderloin Steak. This steak has a fine texture, is circular in shape and is usually about three inches in diameter.
Porterhouse Steak
Meat Cut: Loin
Cooking Method: Dry
Description:
The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
The Porterhouse Steak is similar to the beef loin T-bone steak. However the tenderloin muscle is much larger and an extra muscle is located in the center of the porterhouse steak on the upper side.
Top Loin Steak, Boneless
Meat Cut: Loin
Cooking Method: Dry
Description:
The boneless large eye muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless.
The boneless large eye muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless.
T-Bone Steak
Meat Cut: Loin
Cooking Method: Dry
Description:
This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin.
This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin.
Top Loin Steak
Meat Cut: Loin
Cooking Method: Dry
Description:
The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. It is cut from the end of the beef loin which contains the last or 13th rib. This steak is identified by the large eye muscle, the rib bone, and part of the backbone.
The Beef Loin Top Loin Steak is the first type of steak cut from the beef loin. It is cut from the end of the beef loin which contains the last or 13th rib. This steak is identified by the large eye muscle, the rib bone, and part of the backbone.