Loin Primal

The loin primal cut sits just below the backbone, between the rib primal and sirloin primal, and above the flank primal. It includes some of the most tender and flavorful cuts of beef, such as tenderloin, new york strip, porterhouse, and T-bone steaks.

Cuts from the loin primal are typically expensive due to their exceptional tenderness and flavor. The tenderloin is the most tender muscle on the cow and also the most expensive. Then there’s the strip steak, which contains the longissimus dorsi muscle known for its nice, beefy flavor and decent tenderness. And if you’re looking for a bit of both worlds, the porterhouse and T-bone steaks give you the tenderness of the tenderloin on one side and the flavor of the strip on the other. They’re not just delicious – they’re also some of the best-looking beef cuts you’ll find. Overall, the loin primal yields some of the finest beef cuts available.