The Loin

Behind the ribs, along the back, is the most expensive part of the steer, the loin. In its primitive state, the primal loin cut includes the last, or thirteenth, rib, but it is almost always cut out by the time this section reaches the customer. If you look at the loin from the rib end, you will see only one large muscle, the loin. But if you look from the opposite end—the sirloin end—you will see the classic porterhouse shape, with both the loin and tenderloin muscles. You will also see that the porterhouse is just a giant version of a veal or lamb loin chop. The small round is a cross section of the filet or tenderloin, and the larger cross section is from the strip steak, sometimes called a New York cut.