Diagram of a cow with labeled sections of premium cuts of beef, including Ribeye, Sirloin, Striploin, Picanha, and Cĺ́uchouse.

Embiveni Premium Cuts

Taste the Upgrade!

T-Bone / Porterhouse

Location: Cross-section of short loin.

  1. Why it’s premium: Combo of tenderloin and striploin—two elite cuts in one.

  2. Common dishes: T-bone steak, porterhouse grilled steak.

Two raw beef steaks on a white surface.

Location: Rear back of the cow.

  1. Why it’s premium: Tender and lean, but with enough marbling for rich flavor.

  2. Common dishes: Sirloin steak, kabobs.

A raw piece of beef roast on a white cutting board with a meat fork nearby.

Sirloin (Top Sirloin)

Two raw T-bone steaks on a white surface.

T-Bone / Porterhouse

Location: Cross-section of short loin.

  1. Why it’s premium: Combo of tenderloin and striploin—two elite cuts in one.

  2. Common dishes: T-bone steak, porterhouse grilled steak.

Location: Rib section.

  1. Why it’s premium: Marbled with fat, juicy, and flavor-packed.

  2. Common dishes: Grilled ribeye steak, tomahawk steak.

Raw beef T-bone steak on white surface

Ribeye