The loin has two subprimals, or three if boneless:
1. the short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak (Kansas City strip) is cut if boneless.
2. the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and
3. the tenderloin, which is the most tender can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and Porterhouse loin steaks.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.