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Beef Loin: The Right Ingredients For Your Career

The document shows cuts of meat from the primal cut known as the loin, including top sirloin butt, boneless strip loin, tenderloin, porterhouse steak, and flank steak. It also advertises bachelor's and associate degree programs in culinary arts and baking/pastry arts from The Culinary Institute of America.

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157 views1 page

Beef Loin: The Right Ingredients For Your Career

The document shows cuts of meat from the primal cut known as the loin, including top sirloin butt, boneless strip loin, tenderloin, porterhouse steak, and flank steak. It also advertises bachelor's and associate degree programs in culinary arts and baking/pastry arts from The Culinary Institute of America.

Uploaded by

IaraCouto
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Beef

Loin

The Right Ingredients


for Your Career

1.

2.

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CLOCKWISE FROM TOP:

These cuts of meat are from the primal cut known as the loin: 1. Top sirloin
butt, 2. Boneless strip loin, 3. Portion-cut strip loin steaks, 4. Tenderloin PSMO, 5. Trimmed tenderloin, 6. Tenderloin steaks, 7. Porterhouse steak cut from the short loin, 8. Short loin, 9. Flank steak

Intellectual property of The Culinary Institute of America Adapted from the pages of The Professional Chef, 8th edition Courtesy of the Admissions Department
Items can be reproduced for classroom purposes only and cannot be altered for individual use.

BACHELORS AND ASSOCIATE DEGREE PROGRAMS IN CULINARY ARTS & BAKING AND PASTRY ARTS
The Culinary Institute of America | Hyde Park, NY | 1-800-CULINARY (285-4627) | www.ciachef.edu

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