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 ball and socket joint where the femur meets the hip. The flank can be left attached, but if it is removed, the butcher will separate it by following a natural curve along the sirloin flap. 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 hanging tender, kidney, and associated fat are all removed. The hard fat is used for suet.