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Loin is prepared from a Side by the removal of the Forequarter along the specified rib, and removal of the Leg (Butt and Rump) by a cut passing through the lumbosacral junction to the ventral edge of the flank.


Secondary Cuts

Loin chop

The T-bone is prepared from the shortloin and named for its classic bone shape. Well-marbled, it’s tender and full of flavour. Providing different texture experiences, veal T-bone features two steaks in one, a fillet on the smaller side of the bone, and a larger sirloin portion on the other.

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Eye of loin

The eye of loin is prepared from the shortloin that sits between the leg and rack. It consists of the entire eye muscle, or whole loin, that lies along the spine. A muscle least used for movement, eye of loin is as tender as the tenderloin.

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Sirloin steaks are cut from the rump end of the striploin, located along the spine in the hindsaddle and running from the ribs to the rump. Comprising different muscles that do less work, they’re tender, succulent and best suited to fast hot cooking methods to avoid drying out.

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