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Strip Loin Steak, Bone In, Center-Cut
  • IMPS/NAMP - 1179A
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Cut Description
Cut from the rib (small) end of the short loin, strip steak (also known as top loin steak) contains the same vertical bone as the Porterhouse and T-Bone, but no backbone and no tenderloin muscle.
Portion Size: 8 to 24 ounces
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