Home¬†¬†|  Contact Us      
Rotating Image
Strip Loin Steak, Boneless, Center-Cut
  • IMPS/NAMP - 1180A
Photography downloads
Cut Description
Cut from the center of the short loin and with the T-shaped bone. The T-bone also contains meat from the strip loin and (smaller) tenderloin. The tenderloin muscle must be at least 1/2 inch (13 mm) when measured across its center. Tail length must be specified.
Portion Size: 6 to 20 ounces
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2018 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >