Meat Cuts ID & Cooking Recommendations - Loin

Top Loin Steak


Top Loin Steak
(Click on image to enlarge)

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.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 1/4 inch
243 19.00 17.90 1.60 7.29 67
Broiled
trimmed to 1/4 inch
287 25.60 19.80 2.20 7.82 79
Broiled
trimmed to 0 inch
212 28.10 10.30 2.40 3.96 77

 

T-Bone Steak


T-Bone Steak
(Click on image to enlarge)

This steak has the characteristic "T" shaped vertebrae and the large eye muscle. The smaller muscle located below the T-bone is the tenderloin.

 

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 1/4 inch
272 17.60 21.90 1.80 8.99 69
Broiled
trimmed to 1/4 inch
298 25.00 21.20 2.70 8.54 83

 

Top Loin Steak, Boneless


Top Loin Steak, Boneless
(Click on image to enlarge)

The boneless large eye muscle from the T-bone steak is called the Beef Loin Top Loin Steak, Boneless.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry

 

Porterhouse Steak


Porterhouse Steak
(Click on image to enlarge)

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.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw 271 17.70 21.70 1.80 8.93 69
Broiled 305 24.80 22.10 2.60 8.91 83

Tender Loin Steak


Tender Loin Steak
(Click on image to enlarge)

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.

Cooking Recommendations: Broil, Grill,Panbroil,or Panfry


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 1/4 inch
283 17.80 23.00 2.30 9.31 71
Broiled
trimmed to 1/4 inch
291 25.30 20.30 3.20 7.95 86
Broiled
trimmed to 0 inch
235 27.20 13.20 3.40 5.05 85

Sirloin Steak Pin Bone


Sirloin Steak Pin Bone
(Click on image to enlarge)

The Beef Loin Sirloin Steak, Pin Bone is the first cut from the sirloin area of the beef loin. This steak looks much like the beef loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle. However, it also contains an oval-shaped bone which you can see in the upper left corner of the steak. This bone is called the pin bone and is the tip portion of the hip bone.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry

 

 

 

 

 

 


 

Sirloin Steak Flat Bones


Sirloin Steak Flat Bones
(Click on image to enlarge)

The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of sirloin steak if both the flat hip and backbones are left in the steak.

 

Cooking Recommendations: Broil, Grill, Panbroil,or Panfry
 

 

 

 

 

 


 

Sirloin Steak Round Bones


Sirloin Steak Round Bones
(Click on image to enlarge)

The Sirloin Steak, Round Bone is located further back on the sirloin area of the beef loin. This particular sirloin steak has the greatest amount of lean and the least amount of bone.

Cooking Recommendations: Grill,Panbroil,or Panfry

Sirloin Steak, Wedge Bone


Sirloin Steak Wedge Bone
(Click on image to enlarge)

The sirloin steak nearest the wholesale beef round is called the Beef Loin Sirloin Steak, Wedge Bone. Only one bone is usually seen, a wedge-shaped bone at the bottom of the cut near the center.

 

Cooking Recommendations: Broil, Grill,Panbroil,or Panfry

 


 

Sirloin Steak, Boneless


Sirloin Steak Boneless
(Click on image to enlarge)

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.

Cooking Recommendations: Broil, Grill, Panbroil, or Panfry


Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.