Short loin is the American name for a cut of beef that comes from the back of the
cattle
Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ...
.
It contains part of the spine and includes the top loin and the
tenderloin. This cut yields types of steak including
porterhouse,
strip steak
The strip steak (sirloin in Britain, Australia, and South Africa) is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as ten ...
(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.
Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef.
In
Australian,
British and
South Africa
South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring count ...
n butchery, this cut is referred to as the
sirloin (sometimes as the ''striploin'' in South Africa).
See also
*
References
Cuts of beef
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