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.Download Image
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture. Learn more about this beef cut here.
Tenderloin Steak (Filet Mignon)
This is the most tender steak, lean yet succulent, with a fine buttery texture. This steak also meets government guidelines for lean. Learn more here.
Nicely trimmed, extremely tender and flavorful ends of the Tenderloin. Perfect for center of the plate, kabobs, stews and stir-fry. Learn more here.
Tapered ends of the Tenderloin, the most tender beef muscle. Learn more about this beef cut here.
The thickest end of the Tenderloin cut into a roast. Rich tasting and smoothly textured. Ideal for roasting. Learn more about this beef cut here.
Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill. Learn more here.
Strip Petite Roast
A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners. Learn more here.
This centerpiece roast is tender, juicy and full of flavor. Learn more about this beef cut here.
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven. Learn more about this cut here.
Smaller than the Porterhouse, but delivers same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled. Learn more here.
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. Learn more here.