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Strip Loin Steak, Boneless, Center-Cut
 
  • IMPS/NAMP - 1180A
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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
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