Short loin

Of the major wholesale cuts of beef, this is the most tender. It lies in the middle of the back between the sirloin and the rib, and the muscles in this section do little that could toughen them. The two main muscles in the short loin are the tenderloin and the top loin. The elongated tenderloin muscle (when separated from the bone and the rest of the short loin) can be sold as tenderloin roasts (often labeled chateaubriands), or cut into tournedos or filet mignon steaks. The top loin muscle with the bone attached is called a club steak. When removed from the bone, the same muscle is marketed as New York (or Kansas City) strip steak or Delmonico steak. When the bone is left in and portions of both the tenderloin and top loin muscles are included, the short loin is the source of porterhouse steaks and T-bone steaks. See also beef. For information on specific meat cuts, see individual listings.

Beef Cuts
Beef cut:	Short Loin

Short loin is a cut of beef that comes from the back of the steer or heifer. The short loin contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak like porterhouse, strip steak (Kansas City Strip, New York Strip), and t-bone (a cut also containing partial meat from the tender loin). The t-bone also yields bone-in KC Strip steak (this is the t-bone without the tender loin portion). The t-bone is a cut which 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."

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