Loin

About This Cut

The loin sits along the back of the cow and is one of the least-worked muscle groups, which means it's exceptionally tender and lean. This prized section is divided into the short loin (T-bone, porterhouse, strip steak) and the sirloin. The tenderloin — the most tender cut on the entire animal — runs through this region. Loin cuts have a mild, clean beef flavor that lets the natural quality of the meat shine.

Commonly Used In

• Classic steakhouse dishes (T-bone, porterhouse, NY strip)
• Beef Wellington (using the tenderloin/filet mignon)
• Steak au poivre
• Surf and turf
• Carpaccio (thinly sliced raw tenderloin)

Fun Facts

• The tenderloin is so rarely used by the cow that it's the most tender muscle on the animal
• A porterhouse is essentially a T-bone with a larger tenderloin portion — USDA rules define the minimum size
• Loin cuts are best cooked quickly; slow cooking wastes their natural tenderness
• Filet mignon comes from the narrower end of the tenderloin

Best Cooking Methods

• Grilling
• Broiling
• Pan-searing