Short loin

In the American system of primal beef cuts, the short loin is located towards the back of the cow, nestled between the rib and the sirloin. The short loin is home to some of the most popular and tender cuts of beef, as it comes from a part of the cow that doesn't get much exercise.

It is known for its tenderness and flavor. Cuts from the short loin are usually cooked with dry heat methods, such as grilling, broiling, or roasting, and they are often served as steaks. Some specific cuts that come from the short loin include T-Bone steak, porterhouse steak and strip steak (also known as New York strip, Kansas City strip, or top loin).