We are spending this week breaking down the whole cow for you and explaining how to best cook each cut. We’ve already looked at the chuck and the rib sections. Today let’s get to the money cuts.

Day 3: The Loin Section

The Loin Section yields the most tender and expensive cuts of beef, but not necessarily the most flavorful. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and sirloin aren’t quite as tender, but offer up more flavor and are more meaty than the melt in your mouth tenderloin. Cuts from the loin require very little work to taste great.

CUTS OF BEEF COOKING METHOD
Porterhouse Steak Grill, Broil, or Saute
T-Bone Steak Grill, Broil, or Saute
Top Loin Steak, Bone In Grill, Broil, or Saute
Top Loin Steak, Boneless (NY Strip) Grill, Broil, or Saute
Tenderloin Roast Roast
Tenderloin Steak Grill, Broil, or Saute

Previously: The Chuck Section, The Rib Section

Tomorrow: The Sirloin