| |
beef steaks, bbq grills, the naked
chef, rachel ray, barefoot contessa, emeril, cutlery, cookbooks,
cooking, recipes, t-bones, porterhouse
The Beef LOIN consists of the "Shortloin"
and "Headloin"
BACK Beef Loin Common Cuts and
Other Names
Beef Tenderloin (Filet Mignon) regular
Filet de Boeuf, Filet Steak, Beef
Filet, Filet Mignon
Beef Tenderloin Roast
T-Bone Steak regular or thincut
Portethouse Steak regular or thincut
Boneless Top Sirloin Steak regular-thickcut or thincut
Pin-Bone Sirloin Steak, Flat-Bone
Steak, Wedge Bone Sirloin, Centre Cut Sirloin, Cap Steak, Chateaubriand
Boneless Top Sirloin Roast
Boneless New York Steak regular-thickcut or thincut
Shell Steak, Top Loin Steak, Strip
Steak, Club Steak, Kansas City Steak, New York Strip Steak, Delmonico
Steak, Entrecôte
Boneless New York Strip Roast
Boneless Tri-Tip Steak regular
Culotte,
Boneless Tri-Tip
Boneless FlapMeat thincut (Spanish...Ranchera)
Boneless Cubed Steak
Boneless Stewmeat regular and extra lean
Ground Beef regular (30% fat or less)-lean
(22% fat or less)-extralean (15% fat or less)
 
|
Short Loin
The short
loin is contained within the larger cut called the loin. The loin is
divided into the short loin and the sirloin. The short loin and sirloin
may be considered as two separate primal cuts or they may be considered
as parts of the whole. The short loin includes the 13th rib and the
small of the back.
The short
loin is the most tender of the primal cuts because the muscles in this
area are the least used. The top loin muscle is the largest muscle and
the tenderloin is the smaller inside muscle. Cuts from the short loin
are also the most expensive. They are very lean, but usually lack the
flavor of some of the tougher beef cuts that contain more fat and
connective tissue.
Some of the
best steaks are cut from the short loin including the porterhouse and
T-bone. It is best to cook beef cuts from the short loin with dry heat
cooking methods such as grilling, broiling, and roasting. It is
important not to overcook loin cuts because they can loose their
natural tenderness, which is one of the primary reasons for purchasing
them.
|
| Subprimal
Cut |
Retail
Cuts |
Description |
| Top Loin |
Top Loin Roast |
The top loin is the largest muscle of the short loin. The top loin
roast is cut from the top loin and it is also known by the following
names:
- New York Strip Roast
- Shell Roast
- Strip Loin Roast
|
Boneless
Top Loin Steak |
Boneless
top loin steaks are cut from the top loin and are very tender and
flavorful. The following are the different names given to the boneless
top loin steak, depending on the part of the country in which they are
sold:
- Strip Loin Steak
- New York Strip Steak
- Kansas City Steak
- Ambassador Steak
- Boneless Club Steak
- Hotel Style Steak
- Veiny Steak
|
Bone-in
Top Loin Steak |
Bone-in
top loin steaks are cut from the top loin. Top loin steaks are tender
and flavorful and are much like a Porterhouse or T-bone, but with the
tenderloin portion removed. The following are the different names given
to the bone-in top loin steak, depending on the part of the country in
which they are sold:
- Club Steak
- Chip Club Steak
- Country Club Steak
- Delmonico Steak
- Shell Steak
- Strip Loin Steak
|
| Tenderloin |
Tenderloin Roast |
The tenderloin is the inside muscle of the short loin and is the most
expensive cut of beef. It is a long tapered muscle extending from the
13th rib to the pelvis. Part of the large end, or butt end, is actually
within the sirloin section.
When preparing tenderloin
roasts, many butchers cut off part of the butt end (sirloin end). The
opposite end of the tenderloin is tapered and is known as the small
end, or tail, and is often folded under the center portion of the
tenderloin (known as the heart) and tied to form a roast with a
consistent diameter.
A tenderloin that is not trimmed
of the outer fat layers may weigh as much as 9 pounds. It may weigh as
much as 5 pounds when it is trimmed. When roasted, the whole tenderloin
is the most desirable beef cut in terms of tenderness. It is also known
as:
- Whole Filet
- Filet Mignon Roast
- Tenderloin Tip Roast
|
|
Tenderloin Steaks |
The trimmed tenderloin can be cut into steaks, which include:
- Filet Mignon: obtained from
the small end of the tenderloin, near the 13th rib.
- Tournedos: located between
the filet mignon and filet steak.
- Filet Steak: a tenderloin
steak next to the châteaubriand. (It is also a generic name
given to any steak from the tenderloin.)
- Châteaubriand:
obtained from the center of the tenderloin. It is usually about 6 to 8
inches in length and is often cooked whole and then sliced. It is the
most tender part of the tenderloin.
- Bifteck: steaks cut from the
butt end (located in the sirloin).
|
| Crosscuts |
Porterhouse
Steak |
The
Porterhouse steak is a crosscut steak containing part of the tenderloin
and part of the top loin. It is similar to a T-bone steak except that
it is thicker and the proportion of the tenderloin to the top loin is
greater. |
| T-bone
Steak |
The
T-bone is another crosscut steak and is similar to the Porterhouse, but
with less of the tenderloin included. |
|
Sirloin
To
Top Of Page
The sirloin
is contained within the larger cut called the loin. The loin is divided
into the sirloin and the short loin. The sirloin and short loin may be
considered as two separate primal cuts or they may be considered as
parts of the whole. The sirloin is located between the short loin and
the round and includes the hip section and ends at the socket of the
pelvis.
Cuts from
the sirloin are flavorful and tender, but they are a bit less tender
than cuts from the short loin. Cooking methods such grilling, broiling,
frying, and roasting are used to prepare cuts from the sirloin.
|
| Subprimal
Cut |
Retail
Cuts |
Description |
| Bottom Butt |
Bottom Sirloin Butt |
The
bottom butt is one of the two main muscles of the sirloin. The cuts
from the bottom butt are tender if cooked properly and they are not too
expensive. |
| Top Butt |
Top Sirloin Butt Roast |
The
top butt is one of the two main muscles of the sirloin. The top butt is
a bit better in quality than the bottom butt and the cuts from it are
tender and affordable. |
Top
Boneless
Sirloin Steak |
The
top boneless sirloin steak is cut from the top sirloin butt. |
| Tri-Tip |
Tri-Tip Roast |
The
tri-tip is a triangular shaped cut at the tip of the sirloin and is
surrounded by the remainder of the sirloin, and the round and flank
primals. It can be used as a roast or it can be cut into steaks. The
tri-tip roast is also known as the triangle roast. |
|
Tri-Tip Steak |
The tri-tip steak is also known by the following names:
|
| Crosscuts |
Sirloin Bone-in Steaks:
- Pin Bone
- Flat Bone
- Round Bone
- Wedge Bone
|
Sirloin
bone-in steaks are crosscuts from the from the front section of the hip
and are each given a name according to the shape of the piece of the
hip bone remaining in them. They vary in their degree of tenderness.
The pin bone is the most tender because of its proximity to the short
loin and the wedge bone is the least tender because it is closest to
the rump. |
T-BONE-PORTERHOUSE-TOP
SIRLOIN-TENDERLOIN
RECOMMENDED COOKING METHOD: BROIL-BBQ-OVEN ROAST
T-Bone/Porterhouse/Top
Sirloin/Tenderloin Steak & Vegetables
2 12 oz steak
1 large potato
2 tsp extra virgin olive oil
1/2 teaspoon dried Italian seasoning, crushed
1 yellow squash, cut longwise in half
1 small red bell pepper, cut lengthwise in strips
2 tbls grated Parmesan cheese
Salt and pepper to taste
Pierce potato with fork. Microwave on HIGH 3 minutes, cool slightly.
Cut into 4 wedges.
Mix extra virgin olive oil and Italian seasoning, brush on cut surfaces
of
vegetables.
Sprinkle with parmesan cheese.
Put steak and vegetables on rack in broiler about 3 to 4 inches from
heat.
Broil 15 to 20 minutes for medium, adjust time for rare or?
Remove vegetables as they become tender
Season steak with salt and pepper
Serve with vegetables.
Makes 2 Servings
We Offer a Free Meat
Newsletter
To
Top Of Page
Keep up to date on new meat topics.
We include a new recipe in each issue.
Published Monthly
Subscribe
|About Us
| E-Mail |Sitemap
| *
|| Retail
Meat Manual | Meat
Spreadsheets | STORE
Privacy Policy
Meatnplace
Disclaimer Terms Of Use
|