Short loin
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The short loin, in American butchery, is a primal cut of beef that comes from the back of the animal.[1] It contains part of the spine and includes the top loin and the tenderloin. It yields several 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 contains less of the tenderloin than does the porterhouse.[2] The short loin is considered a tender cut.[3]
In Australian, British and South African butchery, this cut is the sirloin (sometimes as the striploin in South Africa).[citation needed]
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content."Short Loin". Beef - It's What's For Dinner. Retrieved December 12, 2018.
- ^ Page Module:Citation/CS1/styles.css has no content.Alfaro, Danilo (April 23, 2018). "What Is the Beef Short Loin? Hint: It's for Steak Lovers". The Spruce Eats. Retrieved December 12, 2018.
- ^ Page Module:Citation/CS1/styles.css has no content.Franey, Pierre (January 29, 1992). "60-Minute Gourmet". The New York Times. Retrieved December 12, 2018.
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