the Loin cuts

Of the eight primary cuts of beef, no other offers as much variety as the loins. These are also among the most expensive cuts of beef, but well worth the extra money.

Loin Beef Cuts

Loin beef cuts come from the area beneath the backbone. Loin beef cuts are among the tenderest, juiciest, and most flavorful. Unlike cuts from other parts of the body, the loin has little to do with the steer’s movement or weight carriage. That means it doesn’t have as much connective tissue, which makes meat tougher.


The loin consists of the sirloin, short loin, and tenderloin.

what Are the Loins good for?

The loins beef cuts are among the versatile of all the primal cuts. Here are some of the most popular sub-primal cuts, among the best-known of all beef cuts. How many of them have you had the pleasure of eating?

Short Loin:

  1. Boneless Strip Steak – Also known as New York strip steak.
  2. Strip Filet – Similar to New York strip steak. A premium cut.
  3. Strip Roast – A tender, lean roast. Also known as a top loin roast.
  4. Tenderloin Roast – Used to make Chateaubriand. The tenderest of roast beef cuts.
  5. T-Bone – The non-boneless strip steak, cut close to the front.
  6. Porterhouse – this cut consists of the strip and tenderloin connected by the T-bone but cut from the rear.
  7. Filet Mignon – Cut from the tenderloin, considered the most tender of all cuts.
  8. Hanger Steak – Also known as butcher’s steak, it is found most often in restaurants.


  1. Center Cut Sirloin Steak – Cut from top sirloin.
  2. Top Sirloin Steak – The first cut from the sirloin.
  3. Coulette Steak – Another top sirloin steak. Also known as a sirloin top butt cap.
  4. Sirloin Filet – Similar to filet mignon at a more affordable price.
  5. Tri Tip Steak – Also known as a triangle steak. Tender but less expensive than many cuts.
  6. Tri Tip – Bottom sirloin, similar in quality to top sirloin
  7. Ball Tip Steak – A lean, boneless cut from the top of the hip.
  8. Ball Tip – Also known as bottom sirloin roast, it is one of the less expensive loin beef cuts.
  9. Sirloin Flap – A thin cut from the bottom sirloin.

Loin beef cuts are great for grilling, broiling, or roasting. Expensive cuts, such as T-bone and Porterhouse, are very moist, so marinating is not advised.

Learn more About Beef Cuts

Why do some beef cuts cost more than others?

What are the toughest and tenderest parts of the cow?

What is the best way to cook different meat cuts?



If you are not always certain about what cuts of beef are best for your purposes, learn more about your favorites with our guide to beef cuts.

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