Loin, Start to Finish

The loin comes from the rear of the animal, past the rib, before the leg. From the loin comes flank steak, T-Bone steak, Porterhouse Steak, Filet, Tri-tip Roast (or steaks), bone-in sirloin steak, sirloin roast, and sirloin steaks. What follows is the break down…



This is the whole loin, “flap” removed. Sirloin end (connects to leg) right, rib end left.



Sirloin End



Rib End



Loin split from sirloin. Sirloin to the right, loin to the left. Loin


Filet removed from the sirloin


Sirloin with filet removed. At this point, the bone is still in the meat.


Sirloin bone removed. Only in special cases will the sirloin bone be left in; special requests for bone-in sirloins, or, “long bone” sirloins.


Sirloin to the right, tri-tip to the left.


Boneless top sirloin steak.


Top sirloin steaks and filet, ready for the case.


Damn fine filet


The opposite side of the sirloin, the tri-tip.


The tri-tip. Some call this a “California cut.” It’s often used in chili competitions; great for braising, but can also be used as steaks. We feature the steaks in our CSAs at Bluescreek.


Netted and ready for the case, I left the tri-tip as a whole roast. Had it been warmer outside, I would have cut it into steaks.


This is the “flap” of the loin. This houses the flank steak.


The flank, removed from the flap.


That completes the loin, except for T-bones and porterhouses, which are relatively self explanatory.

We happened to break down a lamb at the same time as this loin…


To the left: lamb. To the right: beef. Both are the sirloins.




















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