Meat · Cut · Short entry
Short loin (US)
Behind the rib: strip steaks, and — with the tenderloin left on the bone — T-bone and porterhouse.
What defines a US short loin
USDA IMPS item 173 is the front section of the loin, including the thirteenth rib. Item 174 is its short-cut preparation, with a closer flank trim. The strip and tenderloin lie on different sides of the lumbar vertebral structure.
This is a loin section, rather than the multi-rib rack associated with a rib roast. With the tenderloin retained, it supplies T-bone and porterhouse steaks. A whole short loin and an individual steak cut from it are therefore related cuts at different stages of preparation.
How it connects
Cut
- compare Sirloin (UK)
- compare Tenderloin (US)
- compare Faux-filet (sirloin / strip loin)
