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 thin-cut
Portethouse Steak regular or thin-cut
Boneless Top Sirloin Steak regular-thick-cut or thin-cut
Sirloin Steak, Flat-Bone Steak, Wedge Bone Sirloin, Centre Cut Sirloin,
Cap Steak, Chateaubriand
Boneless Top Sirloin Roast
Boneless New York Steak regular-thick-cut or thin-cut
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
Boneless Flapmeat thin-cut (Spanish…Ranchera)
Boneless Cubed Steak
Boneless Stew-meat regular and extra lean
Ground Beef regular (30% fat or less)-lean (22% fat or less)-extra lean (15% fat or
The short loin is contained within the larger cut called the loin. The loin
The short loin is the most tender of the primal cuts because the muscles in
Some of the best steaks are cut from the short loin including the porterhouse and t-bone.
|Sub-Primal 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:|
|BonelessTop 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:|
|Bone-inTop 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
TenderloinTenderloin RoastThe 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 SteaksThe trimmed tenderloin can be cut into steaks, which
- 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
hâteaubriand. (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.
- Bifstec: steaks cut from the butt end (located in the sirloin).
CrosscutsPorterhouse SteakThe 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 SteakThe T-bone is another crosscut steak and is similar to the Porterhouse, but with less of the tenderloin included.
The sirloin is contained within the larger cut called the loin. The loin is
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
|Sub-Primal 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 BonelessSirloin Steak||The top boneless sirloin steak is cut from the top sirloin|
|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:||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.