Loin Primal
What is the Loin Primal? - Best Online Steaks
Some of the highest preferred cuts of beef come from the Loin Primal. The Loin Primal is located just under the backbone and provides naturally tender, flavorful cuts of beef, including the T-Bone, Strip Steak, Porterhouse Steak, and Tenderloin. Loin Primal cuts fair best when heated under the broiler, or they can be seared on the grill.
The Steaks and Roasts of the Loin Primal
- NY Strip Steak - The NY Strip Steak, also known as the Top Loin Steak, Ambassador Steak, Country Club Steak, Delmonico Steak, Hotel Cut Steak, Kansas City Steak, Kansas City Strip Steak, Bone-In, Center-Cut, Shell Steak, Top Loin Steak Bone-In, Beef Loin, and Strip Loin Steak, is a lean, succulent cut of meat that got its "Strip" name from New York City's Delmonico's Restaurant sometime during the 18 century. This naturally tender, lean cut is often grilled to flavorful perfection; however, it can also be pan-broiled or skillet seared. It can also be cut into strips to make Classic Steak Diane and Steak Au Poivre.
- T-Bone Steak - The T-Bone Steak, also known as T-Bone, Loin, and T-Bone Steak, delivers an intense flavor and tenderness identical to Porterhouse Steak, except it is smaller in size. It is also leaner than the Porterhouse Steak, so it often benefits from being broiled or grilled for maximum juiciness. Also, like the Porterhouse Steak, the T-Bone Steak is a combination of Tenderloin and Strip, and it gets its name from its unique appearance, which features a T shaped bone embedded in the steak.
- Porterhouse Steak - The Porterhouse Steak, also called the Porterhouse, King Steak, and Porter House, is similar in appearance to the T-Bone Steak except it does not contain the T-shaped bone. It also contains a sizable Tenderloin muscle; therefore, it provides a more intense flavor than the T-Bone, and it is large enough for 2 portions. When preparing Porterhouse Steak, it is fairly easy to accentuate its natural flavor. Simply season the meat and then grill it to the desired doneness, or place it in the oven for a beefy treat.
- Tenderloin Roast - The Tenderloin Roast, also called Filet Mignon Roast, Full Tenderloin Roast, Tenderloin, Chateaubriand, Full Side Muscle Off, Defatted, Defatted PSMO, Side Muscle On, Side Muscle Off, Skinned, Full, is a roast that is separated from the biggest tenderloin, which produces the most tender cut because it is an area of the animal that is not used for mobility or support. The Tenderloin Roast is preferred for its lean, tender texture, which makes it a cinch to cut. It can be grilled, roasted, baked, or broiled whole or cut into portions prior to cooking to make Filet Mignon.
- Filet Mignon - The Filet Mignon, also known as Tenderloin Steak, Beef Loin, Tenderloin Steak, Medallions, Tenderloin Medallions, Filet De Boeuf, Filet Steak, Chateaubriand Filet De Boeuf, Chateaubriand, Short Tenderloin, Side Muscle Off, Side Muscle Off, skinned, Skinned, Beef Tender Steak, and Butt Tenderloin, is a lean, boneless steak that is very succulent with a supremely smooth texture. It originates from the tenderloin, which is the least active part of the animal, hence, its extreme tenderness. Filet Mignon is traditionally skillet seared and then transferred to the oven and then served with a Blue Cheese topping; however, it is also great grilled or broiled. It can also be baked in a crispy dough to make Beef Wellington.
To learn more about Loin Primal or for more ideas on preparing Loin Primal cuts, see our website or consult one of our meat purveyors.