Description
The full loin is a primal cut taken from the hindquarter of the carcass. It is separated from the round by a cut through the femur joint. The full loin contains some of the most desirable cuts of the entire animal, including the tenderloin, T-bone steaks, New York Steaks, and porterhouse steaks. The hard fat is used for suet. A full loin will include a portion of the sirloin tip called the ball tip. A diamond-cut loin specifies that the butcher works around the sirloin tip, excluding the ball tip from the loin.