Short loin is the American name for a cut of beef that comes from the back of the cattle.[1] It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse.[2] Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef.[3]
In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the striploin in South Africa).
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Butchery 101: Grass-fed Beef Short Loin
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Short Loin
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Meat Cutting demo - Beef Shortloin
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See also
References
- ^ "Short Loin". Beef - It's What's For Dinner. Retrieved December 12, 2018.
- ^ Alfaro, Danilo (April 23, 2018). "What Is the Beef Short Loin? Hint: It's for Steak Lovers". The Spruce Eats. Retrieved December 12, 2018.
- ^ Franey, Pierre (January 29, 1992). "60-Minute Gourmet". The New York Times. Retrieved December 12, 2018.
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