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Strip Loin

In this section:

ArrowCut Diagram
ArrowConsumer Product Concepts
ArrowTerminology

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Photo of a Rib Cut

Common Names:
Oven Ready Rib, Bone-in Lip-on Rib, Fat Cap Off Rib

Primary Muscle Composition:
Longissimus dorsi, Multifidi dorsi, Gluteus medius, Longissimus costarum, Intercostales externus and internus

Points Requiring Specification:

  • Quality grade
  • Tail length
  • Removal or retention of rib finger meat (intercostals)
  • Removal or retention of back strap (supraspinous ligament)
  • Removal or retention of chain meat (mulifidi)
  • Removal or retention of exterior fat and membrane (denuded)
  • Fat Cover
  • Weight range
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Cut Diagram

Initial Cuts
Photo of a Rib Initial Cut

Steak Ready
(Cut & Split)
Photo of a Rib Steak Ready Cut

Premium Cuts
Photo of a Rib Premium Cut

Trim to 0 x 0 spec, removal of back strap, chain meat and rib finger meat.

Cut strip loin just off centre.

Cut each split into desired products (i.e. medallions, fillets and use trim for kebobs).
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Consumer Product Concepts

These new consumer cut concepts help utilize common muscles in non-traditional formats for improved marketability. Line extensions are available in a variety of contemporary, trendy flavours, with shelf life extended through modified atmosphere packaging. Consistent in-pack portion control using cavity form systems gives each finished unit a uniform look. These retail ready consumer-packaging concepts add further value through current packaging technologies.

Photo of packaged Rib product
Bacon Wrapped Strip Loin Medaillons
(Chateau Cut)

Photo of packaged Rib product
Seasoned Strip Loin Steak

Photo of packaged Rib product
Seasoned Strip Loin Roast

Photo of packaged Rib product
Seasoned Strip Loin Steaks

Photo of packaged Rib product
Seasoned Strip Loin Kebobs

Photo of packaged Rib product
Seasoned Strip Loin Filet
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Strip Loin Terminology

Back Strap – The elastin type connective tissue found in the neck, blade, rib and loin section. Must be removed before steaking or roasting a strip loin.

Chain Meat – The small muscle underneath the back bone in the short loin and runs the length of the strip loin. Often removed from strip loin before steaking.

Centre Cut – In the strip loin it refers to the rib end of the strip loin that does not include the tissue/vein end portion.

Finger Meat (Intercostals) – The meat located between the ribs or that remains on the roast once the ribs are removed.

Saddle – A naturally occurring indentation or dip in the strip loin.

Tail – The portion of meat and fat that extends from the eye of the strip loin. Tail lengths vary based on the specification.

Tissue / Vein End – The sirloin end of the strip loin that contains a half moon shaped piece of connective tissue. This is removed to create a centre cut strip loin.

Intercostals (Finger Meat) – Meat that is found in the underside of a strip loin.

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