short loin

{{Short description|Cut of beef}}

{{use mdy dates|date=May 2022}}

{{Infobox food

|name=Short loin

|image=BeefCutShortLoin.png

|caption=Beef cuts

|type = cut of beef

|no_recipes=y

|no_commons=y

}}

Short loin is the American name for a cut of beef that comes from the back of the cattle.{{Cite web| title = Short Loin| work = Beef - It's What's For Dinner| access-date = 12 December 2018| url = https://www.beefitswhatsfordinner.com/cuts/cut/44473/short-loin}} 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.{{Cite web| title = What Is the Beef Short Loin? Hint: It's for Steak Lovers| author = Alfaro, Danilo| work = The Spruce Eats| date = 2018-04-23| access-date = 12 December 2018| url = https://www.thespruceeats.com/what-is-the-beef-short-loin-995262}} 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.{{Cite web| title = 60-Minute Gourmet| last = Franey | first = Pierre| work = The New York Times| date = 29 January 1992| access-date = 12 December 2018| url = https://www.nytimes.com/1992/01/29/garden/60-minute-gourmet-308792.html}}

In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the striploin in South Africa).