 Beef cuts | |
| Type | cut of beef |
|---|---|
Short loin is the American name for a cut of beef that comes from the back of thecattle.[1] It contains part of the spine and includes the top loin and thetenderloin. This cut yields types of steak includingporterhouse,strip steak (Kansas City Strip, New York Strip), andT-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] The short loin is considered a tender cut of beef.[3]
InAustralian,British andSouth African butchery, this cut is referred to as thesirloin (sometimes as thestriploin in South Africa).[citation needed]
| Upper |   | |
|---|---|---|
| Lower | ||
