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BEEF LOIN
From the loin come the best steaks including:  sirloin, T-bone, tenderloin, porterhouse, and top loin steak(bone-in or boneless).  These are all very tender cuts of beef.  Dry heat cooking methods are commonly used in preparing these cuts of beef.  Skillet and grilling or broiling are all highly recommended preparation methods.

The tenderlion is the also the source of filet mignon. Try our tender, bacon-wrapped filets for a real taste treat.  And as with all our meat, we can cut the filets to your specifications.

The porterhouse steak gets it's name from old, English pubs, where it was served with a mug of dark, porter beer.

You can also have a tenderloin roast cut from this section of beef.

Our extra lean ground beef is ground sirloin. It will make a top-notch hamburger. Grill up these special burgers and you've got a burger to please even a gourmet. 

If you can't come up with a preparation method or recipe of your own, try one of the 240 beef steak recipes from allrecipes.com: 
http://allrecipes.com/Recipes/Meat-and-Poultry/Beef/Steaks/Main.aspx