BEEF|BEEF CUTS

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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	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.
Crosscuts	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 Butt	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	Tri-Tip Steak	The tri-tip steak is also known by the following names: Triangle Steak Culotte
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