 Beef cuts | |
| Type | cut of beef |
|---|---|
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin. This cut yields 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 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]
In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the striploin in South Africa).[ citation needed ]
