Also Known As: Loin, T-Bone Steak; T-Bone
Name originates from the characteristic T-shape of its bone.
Loin Primal | Primal Cut
The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.Explore This Primal
0 % *
0 % DV **
0 % DV
0 % DV
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13479): 180 Calories; 80 Calories from fat; 9g Total Fat (3.5 g Saturated Fat; 0.5 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.99 mg Iron; 245 mg Potassium; 0.21 mg Riboflavin; 5.13 mg NE Niacin; 0.63 mg Vitamin B6; 1.64 mcg Vitamin B12; 183.96 mg Phosphorus; 3.87 mg Zinc; 24.61 mcg Selenium; 53.08 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.
Supply Chain Information
IMPS/NAMP - 1174
UPC - 1369