The beef loin holds more value than any other section. On the beef cut chart the loin extends from the thirteenth rib to the hip joint, excluding the belly. Two valuable muscles sit on either side of the loin bones: the tenderloin and the loin eye muscle.
It should be broad and thick and contain considerable fat, evenly distributed throughout the lean meat. This is equally true of other parts of the body but is particularly so in the case of the loin.
The loin is fabricated in two ways. First the loin can be cut in a way to fabricate for large steaks, such as the porterhouse and t-bone. These two steaks are standards on many steakhouse menus.
Second, the loin can be fabricated into individual subprimals, creating the beef tenderloin and striploin separately; these are often the marquee steaks on the menu, demanding the highest prices.
Often the tenderloin is removed whole to be sold as a roast or sliced into medallions, the famous filet mignon.
Beef loin
