Collection: Loin

Gird your loins! Or, just eat a filet. This primal, sandwiched between the rib and round is home to fan favorites such as NY strip, tenderloin and sirloin steaks. The muscle groups closer to the rib section are nice and tender as the four legged critter doesn’t use the muscles on its back too much. These give way to muscles that lead into the animal’s back leg which pack a more flavorful punch, but require a little more finesing to cook ‘em up to your preferred tenderness.