loinLoin



  • Strip Loin

    Strip Loin

    NAMP #180

    Technical Description – Strip loin is prepared from the anterior portion of the loin with the tenderloin and all bone removed. Average fat covering shall be 6 mm (1/4"). The flank is trimmed off in a straight line, leaving predetermined tail lengths* of 0 mm x 25 mm (0" x 1") tail, 25 mm x 25 mm (1" x 1") tail, 25 mm x 50 mm (1" x 2") tail, and 50 mm x 75 mm (2" x 3") tail. The strip loin weighs between 5.5 – 6.5 kg (12 – 14 lb).

    *NOTE: The “tail” refers to the amount of beef product that extends from the edge of the loin eye to the end of the loin. Tail length is measured in the following manner: A beef cut with a tail length specified as 3x4 means the tail measures 75 mm (3”) at the loin end and 100 mm (4”) at the rib eye end. Tail lengths are universally stated without units of measure, which are understood to be in inches, such as 2x2; 2x3; 1x2 or 0x0 (i.e., no tail).

    Strip loins are supplied individually vacuum sealed and are packed 5 – 6 loins per case.

    In addition to the grade of the product, the amount of tail left on a strip loin is reflected in its price points. Generally, the shorter the tail, the higher the price point. Strip loins can be ordered with tail lengths of 1x1, 0x1 or 0x0. Finger and chain meat are either removed or retained and the product can be ordered with back strap off as an option (also resulting in a higher price point).

    Prime or AAA-branded strip loin programs are more expensive than AA- or A-graded product. Generally, the more expensive, higher marbled grades (Prime/AAA) are preferred by fine dining or upscale casual segment foodservice operators.

    Strip loins should be aged a minimum of 2 weeks before grilling or roasting. Many foodservice operators age their strip loins for up to one month or more.

    Dry aging strip loins is an excellent option for product differentiation. Remember that dry aging programs also create a greater yield loss (moisture loss and dark edges have to be removed before processing into steaks and roasts) and menu prices will need to reflect the yield loss.

    Proper carving and preparation are essential with this full-muscle product. Otherwise. the operator should consider using a portion control product.

    The strip loin yields excellent tender roasts or steaks.


    Cooking Methods
    Grilling
    Sauté/Pan Fry
    Oven Roasting
    Braising, Simmering, Stewing or Pot Roasting

    Applications
    Steaks
    Roasts



     

  • Strip Loin Steak

    Strip Loin Steak

    NAMP #1180

    Technical Description – The strip loin steak is prepared from a regular boneless strip loin with the back strap and excessive finger bone tissue and cartilage removed. The fat cover averages 6 mm (1/4"). There is a natural depression on the strip loin (referred to as the Saddle area) where exterior fat coverage will be greater than 6 mm (1/4"). Strip loin steaks are of a uniform thickness and tail length does not exceed 50 mm (2"), although commonly trimmed at 25 mm (1"), as measured from the extreme outer tip of the loin eye muscle.

    The strip loin steak has a reputation for being a true menu favorite and is considered by many to be the most popular and versatile of all the steak classics. This steak has an excellent blend of firm texture and fine marbling that delivers exceptional flavour and tenderness. Strip loin steak specialties often include toppings and sauces like peppercorn sauce, wine reductions and seafood blends to add variety to the menu mix. Often recommended to guests looking for a slightly leaner, less rich dining experience.


    Cooking Methods
    Grilling

    Applications
    Steaks



     

  • Strip Loin Medallions

    Strip Loin Medallions

    NAMP #1180B

    Technical Description - Prepared from a boneless strip loin, the strip loin petite roast is best suited when heavy 6.5 kg (14 lb) and up strip loins are utilized. The tail is trimmed to a 0x0 specification, the back strap is removed and the cut is then evenly split lengthwise to produce 2 split strip loins, which can then be effectively portioned into small (petite) roasts, medallions or steaks.

    Medallions are a unique and innovative approach to the changing appetites and lifestyle choices of guests looking for a great steak experience. They are a perfect menu choice for extending a premium steak program into the lunch trade or as an innovative signature item for the dinner menu.

    Beef is up to 16 % larger than it was 20 years ago and this is reflected in larger strip loins. The advantage to split strip loin roasts and medallions is that thicker 160 – 180 gram (6 – 8 ounce) steaks can be cut from the split sections. This creates a steak that is easier to grill to a rare or medium rare doneness. Split strip loin roasts are easier to portion with better yield results.


    Cooking Methods
    Grilling
    Oven Roasting

    Applications
    Steaks



     

  • Strip Loin Bone-in

    Strip Loin Bone-in

    NAMP #175

    The bone-in Strip Loin may be ordered if the operator has a meat bandsaw for producing bone-in steaks. Bone-in strip loin steaks are a way to create a point of differentiation on a menu, as this is not commonly done. Chefs who are involved in a dry aging program should consider ordering this product, because the meat is protected by the outside fat and the bone, creating a better yield when processed into roasts or steaks.



  • Strip Loin Steak, Bone-in

    Strip Loin Steak, Bone-in

    NAMP #1179

    Bone-in strip loin steak is prepared from any beef short loin. The protruding edge of the chine bone shall be excluded so that no portion of the spinal groove is present. The bone-in strip loin steak is often referred to as a wing steak.

    Bone-in strip loin steaks may be used to create a point of differentiation on a menu, as this is not commonly done.


    Cooking Methods
    Grilling

    Applications
    Steaks



  • Short Loin, Short-Cut

    Short Loin, Short-Cut

    NAMP #174

    The short-cut short loin includes the strip loin and the tenderloin. Foodservice operators would need a meat bandsaw to produce T-bone, porterhouse and wing steaks.

    A traditional steakhouse might ask for this product specification when their chef has butchery experience can produce his own steaks or roasts from the short loin.



  • Porterhouse Steak

    Porterhouse Steak

    NAMP #1173

    Technical Description - The porterhouse steak is cut from the large end of the short loin anterior to the gluteus medius and has meat from the strip loin on one side of the bone and tenderloin on the other. The resulting cut gives the porterhouse steak the distinction of having a larger tenderloin portion than the T-bone.

    Fat cover may not to exceed 6 mm (1/4") and tail length may not exceed 50 mm (2"). A porterhouse should maintain not less than 50 mm (2") of tenderloin at its largest diameter.


    Cooking Methods
    Grilling

    Applications
    Steaks



  • T-Bone Steak

    T-Bone Steak

    NAMP #1174

    Technical Description - The T-bone steak is cut from the large end of the short loin and has the meat from the strip loin on one side of the bone and tenderloin on the other.

    Fat cover may not exceed 6 mm (1/4") and tail length cannot exceed 50 mm (2"). A T-bone steak should maintain not less than 25 mm (1") of tenderloin at its largest diameter.


    Cooking Methods
    Grilling

    Applications
    Steak



     

  • Tenderloin, Full

    Tenderloin, Full

    NAMP #189

    The full tenderloin weighs between 1.5 – 2.5 kg. (3 – 6 lb) and yields premium oven roasts and grilling steaks. The tenderloin may be ordered in several different trim options. However, the price point increases with additional trimming. The NAMP #189 Full Tenderloin is the lowest cost option for tenderloin, but requires a significant degree of butchery skill to prepare it for cooking.

    The tenderloin is the most tender section on the beef carcass and is generally the most expensive cut of the beef carcass.

    NAMP #189A- Tenderloin, Special Trim Wedge Fat In, Side Muscle On
    189A Tenderloin Side Muscle On

    NAMP #189A is the same as NAMP #189 Full Tenderloin, except that it is practically free of surface fat. The wing fat may remain. This option is a more expensive alternative due to increased trim.

    NAMP #190 - Tenderloin, Special Trim Wedge Fat Off, Side Muscle Off
    190 Tenderloin Side Muscle Off

    NAMP #190 is as described in item No. 189B Full Tenderloin, Special Trim Defatted, Side Muscle On, except the side muscle, or psoas minor, shall be excluded. In addition, the wing fat (fat lying between the main body of the Tenderloin and the illiacus muscle) shall be removed. The principal membranous tissue over the main body of the tenderloin, or psoas major, shall remain intact. This specification would require a higher price than the first two specifications because of the higher level of trim.

    NAMP #190A - Tenderloin Peeled, Side Muscle Off (PSMO)
    190A Tenderloin Full Side Muscle Off Skinned

    NAMP #190A is as described in NAMP #190, except the principal membranous tissue covering the psoas major is excluded. This is a premium beef product that requires little work by the chef and so demands a high price.

    NAMP #190B - Tenderloin, Full, Side Muscle Off, Centre-Cut, Skinned
    NAMP #190B is as described in item No. 190A except that the tenderloin tail (item No. 192A) and butt tenderloin (Item No. 191A) shall be removed. This item is sometimes referred to as a “barrel” cut and is the most expensive specification for whole tenderloin. It might be difficult to source this product because the packer would have difficulty selling the products that are removed to create what would be a centre-cut tenderloin.


    Cooking Methods
    Grilling
    Oven Roasting
    Rotisserie

    Applications
    Chateaubriand
    Steaks
    Roasts



  • Butt Tenderloin

    Butt Tenderloin

    NAMP #191A

    Technical Description – The butt tenderloin consists of the sirloin butt portion of the tenderloin. Surface and wing fat are trimmed practically free. The butt tenderloin is produced when the primal loin is split into the short loin and sirloin butt. When this is done, the tenderloin is cut into two portions. The butt tenderloin has the thick, top part of the tenderloin removed from the sirloin section, and contains the psoas major, psoas minor and illiacus.

    Butt tenderloins weigh roughly 1 kg (2 lb) and are supplied 10 – 15 loins per case.

    Tenderloin butts may be ordered with increasing levels of trim from NAMP #191 to NAMP #191A and NAMP #191B.


    Cooking Methods
    Grilling Roasting

    Applications
    Chateaubriand
    Steaks
    Roasts



  • Tenderloin Steak

    Tenderloin Steak

    NAMP #1190A

    Technical Description – Tenderloin steak is prepared from NAMP #189 Tenderloin, Regular Trim. Fat cover averages 6 mm (1/4"). The individual steaks are cut from a tenderloin with not less than 40 mm (1.5") of a uniform thickness.

    • Notes: There are various trim specifications available for tenderloin steaks and these increase in cost with the amount of trimming that is required to produce the product.
    • Trimming silver skin, cutting exact portion steaks and removing the side muscle takes substantial skill and should not be attempted without a comprehensive butchery background. A significant amount of money can be lost if processing mistakes are made with the tenderloin.
    • Bone-in tenderloin steaks have become increasingly popular and may be difficult to source.

    Cooking Methods
    Grilling

    Applications
    Steaks



Hip
Sirloin
Loin
Rib
Chuck
Flank
Plate
Brisket