Strip Loin

This well-marbled boneless roast comes from the Short Loin, near the Tenderloin. The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak.
Butcher's Note

Strip refers to the group of muscles that extends the length of the Top Loin adjacent to the spine bone and on top of the finger bone.

Where This Cut Comes From:

Loin Primal

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

Cooking Methods:

Cuts From This Subprimal

Thick cut but smaller diameter than Strip Steak with a robust taste. Season simply with salt and pepper or your favorite rub and grill.

A smaller roasting option than Strip Roast. Impressive looking, yet easy to cook, this juicy and flavorful cut is great for everyday dinners.

This centerpiece roast is tender, juicy and full of flavor.

Tender, lean and perfect for grilling.

Supply Chain Information

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