Beef Loin Products by Crest Meats, Hammond, LA

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	Beef Full Loin, IMPS 172. The beef loin yields tender steak cuts that have the richest beef flavor.
	Striploin, IMPS 180. The strip loin is used to produce Sirloin Strip Steaks IMPS 1180. The strip steak is cut with a Variety of tall lengths. Center Cut Strip Steak eliminates the loin end section of the Striploin, which contains a tough connective vein.
	Tenderloin, IMPS 189. The tenderloin is used to produce the tenderloin steaks (filets)1189. It is the most tender muscle and is used for a variety of dishes.
	Tenderloin, Complete Trim, IMPS 1190A. This item's special trim removes all connective tissue which produces a very high quality tender steak, commonly referred to as a filet.
	Shortloin, IMPS 174. The shortloin is used to produce T-Bone Steaks, IMPS 1174. The t-bone steak is a bone in cut that includes the Striploin muscle on one side and the tenderloin muscle on the other.
	Porterhouse Steak, IMPS 1173. The Porterhouse is a t-bone steak that has at least 1.25in. of tenderloin present, measuring from the center bone out.