Short loin
Short loin
Short loin (/ʃɔːrt lɔɪn/) is a cut of beef that comes from the back of the cattle, behind the rib and ahead of the sirloin. The short loin produces the T-bone steak, Porterhouse steak, and the strip steak.
Etymology
The term "short loin" originates from the fact that this cut of meat is shorter than the full length of the loin, which extends from the shoulder to the hip. The word "loin" comes from the Old French "loigne" meaning 'side' or 'flank', which in turn is derived from the Latin "lumbus" meaning 'loin'.
Related terms
- T-bone steak: A cut of beef that includes a T-shaped bone with meat on each side. The larger side contains meat from the short loin, while the smaller side contains meat from the tenderloin.
- Porterhouse steak: A larger version of the T-bone steak, the Porterhouse steak also includes a larger section of the tenderloin.
- Strip steak: Also known as a New York strip, the strip steak is a cut of beef from the short loin that is typically boneless.
- Sirloin: The part of the animal behind the short loin and in front of the round. The sirloin produces cuts of meat that are generally considered to be of high quality, but not as tender as the short loin.
- Rib: The part of the animal in front of the short loin. The rib section produces cuts of meat such as the rib roast and the rib-eye steak.
External links
- Medical encyclopedia article on Short loin
- Wikipedia's article - Short loin
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