Beef Whole Short Loin – Deposit Only

The beef loin is located along the upper back of the animal, between the rib and round sections. This area includes the short loin and sirloin, which produce popular cuts such as New York strip, T-bone, porterhouse, and sirloin steaks.

Flavor & Texture

Rich, savory beef flavor with a balance of tenderness and marbling. Because the muscles along the back do relatively little work, loin cuts are generally more tender than those from the shoulder or legs.

Best Cooking Methods

• Oven Roasting: Prepare as a whole roast for gatherings or special occasions.

• Grill: Cut into individual steaks for grilling over medium-high heat.

• Reverse Sear: Slowly cook larger portions before finishing with a high-temperature sear.

• Cast-Iron Skillet: Slice into steaks and pan-sear with butter, garlic, and fresh herbs.

For best results, use a meat thermometer. USDA recommends cooking whole beef steaks and roasts to 145°F with a 3-minute rest.

Product Details

• Cut: Whole beef loin

• Package Size: Varies by individual cut

• Pricing: Sold by actual weight

• Purchase: Deposit required to reserve

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Deposit & Final Payment

This listing is for a deposit only and does not reflect the full purchase price of the beef loin.

Because whole beef loins vary in size, each is priced according to its actual packaged weight.

Your deposit reserves a whole beef loin and is applied toward your final purchase total. Once the loin is pulled, we will provide the remaining balance due.

Full payment is required before pickup or delivery.