Section 1, Lecture 5

Beef Loin Primal

Prerequisite: Beef Rib Primal Lesson 

Earn Range® Meat Cutter Beef Loin competency badges by completing the Beef Loin Primal Meat Cutter course, participating in course activities and passing required course assessments.


  • The student will be able to identify the location and describe the features of the Loin primal and subprimals.
  • The student will learn basic cutting methods and techniques for the Loin primal, subprimals and retail cuts.
  • The student will learn the yield contribution of the Loin to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals.
  • The student will identify the key bones of the Loin primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Loin subprimals.
  • The student will become familiar with the Latin muscle names of the Loin retail cuts.
  • The student will learn about unique purchasing features of the loin such as yield grade and tail length
  • The student will learn the importance of steak thickness and trim thickness.
  • The student will understand the merchandising options available when cutting the Loin primal and subprimals.
  • The student will learn to cut the Loin primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions – throughout lesson to support learnings
  • 6 Instructional Cutting Videos with Kari Underly
  • Cut Steps and Cutting Descriptions to support the video
  • Interactive Icons and Charts, Drag & Drop
  • Cutter and Merchant Details for Loin Subprimals
  • Cut Charts & Study Aids
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Loin Quiz – Must pass with  80% accuracy.
  • Ten-item Random Question Top Loin & Tenderloin Quiz – Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff,  © Jennifer Marx Photography, © Adobe Stock Art

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