Short loin

Short loin is a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including the porterhouse, the T-bone, and the club steak. The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks."

Anatomy

The short loin and the sirloin are two of the most desirable cuts of beef. The short loin is located directly behind the ribs and is used for cuts such as the T-bone, porterhouse, and club steak. The tenderloin, which runs beneath the short loin, is also a highly prized cut of meat.

Cooking

Short loin cuts are best cooked using dry heat methods such as grilling, broiling, or roasting. Because these cuts are naturally tender, they do not require long cooking times or tenderizing methods. The high fat content in these cuts helps to keep the meat moist during cooking, and imparts a rich flavor.

See also

• Beef
• Steak
• T-bone steak
• Porterhouse steak
• Club steak

References

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  Beef Cut Short Loin