"/>

High Steaks Farming

Ethical, grass fed beef and lamb from the NSW Central Highlands. Supplying directly to Sydney, Mudgee and the Blue Mountains.

Comments Posts

Home
About Us
Post-organic Beef and Lamb
Where to buy our Beef and Lamb
- High Steaks Pasture Fed Lamb
- High Steaks Pasture Fed Beef
Wool & Yarn
Contact
Subscribe

Musings
Farm Diary
Cooking High Steaks Meat
- Cooking Beef
- Cooking Lamb

Loin

By High Steaks, on March 2nd, 2013

The loin is very tender and is best cooked quickly. It can be broken down a number of ways; shortloin (whole on the bone), saddle (two shortloins not broken down the middle at the backbone), eye of loin or backstrap (cut off the bone) and shortloin chops.