Maximus Gage
The short loin is a cut of beef that comes from the back of cattle. It contains the longissimus dorsi muscle, which is the main muscle of the short loin, and is particularly tender as the muscles in this area do not get much exercise. The short loin also includes the tenderloin, a pencil-shaped muscle that is the most tender muscle on the cow. The tenderloin is used for top-dollar cuts such as filet mignon and chateaubriand. The short loin is ideal for high-heat, fast cooking methods and yields anywhere from 11 to 14 steaks, depending on thickness.
| Characteristics | Values |
|---|---|
| Definition | A portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks |
| Location | Below the backbone, between the lower ribs and pelvis, and the lower part of the back |
| Tenderness | The most tender cuts of beef |
| Flavor | Mild beefy flavor |
| Texture | Buttery |
| Examples | Filet mignon, New York strips, T-bones, porterhouse steaks, strip steaks, and rib-eye |
| Length | 16 to 18 inches |
| Number of Steaks | 11 to 14 steaks |
| Thickness | Ideally cut 1 1/4 to 1 1/2 inches thick, but sometimes seen as thin as 1 inch |
| Storage | Lasts up to 3 days in the refrigerator or 3 months in the freezer |
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What You'll Learn
- The short loin is a cut of beef that comes from the back of cattle
- It contains the longissimus dorsi muscle, which is the main muscle of the short loin
- The tenderloin, a boneless cut, is generated from the primal loin
- The short loin typically measures 16 to 18 inches long and yields 11 to 14 steaks
- The short loin is ideal for high-heat, fast cooking methods like grilling or broiling
The short loin is a cut of beef that comes from the back of cattle
The short loin is considered a tender cut of beef, and it is one of the most expensive. This is because the muscles in this area do not get much exercise, so the meat is more tender and juicy. The short loin typically measures 16 to 18 inches long and yields anywhere from 11 to 14 steaks, depending on thickness. Steaks from the short loin include porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone.
The tenderloin is a key component of the short loin. Butchers must decide whether to remove the tenderloin first or cut the intact subprimal into steaks. The tenderloin is a pencil-shaped muscle called the psoas major, and it is the most tender muscle on the cow. It extends almost all the way through the loin, across both the short loin and the sirloin. Top cuts such as the filet mignon and chateaubriand come from the tenderloin.
The main muscle of the short loin is the longissimus dorsi, which also constitutes the rib-eye section of the rib primal cut. Every steak from the short loin contains the longissimus muscle, which is also referred to as the strip loin. The rear part of the loin is called the sirloin, and it is separated from the short loin by a straight cut through the last lumbar vertebra.
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It contains the longissimus dorsi muscle, which is the main muscle of the short loin
The short loin is a cut of beef that comes from the back of the cattle, below the backbone. It contains the longissimus dorsi muscle, which is the main muscle of the short loin. This muscle runs from the chuck section all the way back into the sirloin, so every steak cut from the short loin contains the longissimus dorsi muscle. The short loin typically measures 16 to 18 inches long and yields anywhere from 11 to 14 steaks, depending on thickness.
The longissimus dorsi muscle is a large, flat muscle that is very tender. It is located on either side of the spine, in the lumbar region of the spinal column. The tenderness of the meat is due to the fact that the short loin muscles do not get much exercise. Steaks and roasts cut from this area of the cow are known for being tender and juicy, with a mild beefy flavour.
The short loin includes the tenderloin, which is a pencil-shaped muscle called the psoas major. It is the most tender muscle on the cow and is where top-dollar cuts such as filet mignon and chateaubriand come from. The tenderloin can be left intact when cutting steaks from the short loin, as is the case with T-bone and porterhouse steaks.
The short loin is considered a premium cut of beef and is known for its tenderness and flavour. It is often grilled or broiled, and can be prepared with just a little salt and pepper, or a simple pan sauce.
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The tenderloin, a boneless cut, is generated from the primal loin
The tenderloin is a long, narrow section of meat that is known for its tenderness. It is a boneless cut generated from the primal loin. The primal loin is produced from the hindquarter of the carcass after the removal of the round and the flank. The tenderloin is then produced from the primal loin after the removal of the strip loin, top sirloin, and bottom sirloin.
The tenderloin contains the key to the short loin. Butchers must decide whether to remove the tenderloin first or cut the intact subprimal into steaks. This pencil-shaped muscle, called the psoas major, is the most tender muscle on the cow. It extends almost all the way through the loin, across both the short loin and the sirloin, with the pointy end towards the front. Top-dollar cuts such as the filet mignon, chateaubriand, and porterhouse steaks come from the tenderloin.
The full tenderloin has a uniform surface fat trim. A large lymph gland may be present on the fat side of the full tenderloin. The surface fat from the lymph gland towards the tail is tapered to the lean at a point not beyond three-quarters of the length of the tenderloin. The tenderloin, side muscle-on, peeled is generated from the full tenderloin. This cut is similar to the full tenderloin, except that most of the surface fat is removed. This cut is often referred to as PSMO (peeled, side muscle-on) tenderloin.
The tenderloin, side muscle-off, is also generated from the full tenderloin. This cut is similar to the full tenderloin, except that the side muscle (psosas minor) that lies adjacent to the main tenderloin muscle is removed. Most surface fat is removed in this cut. The tenderloin, side muscle-off, skinned is generated from the full tenderloin as well. This cut is similar to the side muscle-off tenderloin, except the silver skin is removed. This cut is free of surface fat.
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The short loin typically measures 16 to 18 inches long and yields 11 to 14 steaks
The short loin is a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. The short loin typically measures 16 to 18 inches long and yields 11 to 14 steaks, depending on the thickness of the cut. Ideally, a butcher cuts them at least 1 1/4 to 1 1/2 inches thick, but they can sometimes be as thin as 1 inch.
The short loin is produced from the primal loin and contains the muscles of the strip loin and a portion of the tenderloin. The tenderloin is a pencil-shaped muscle called the psoas major, and it is the most tender muscle on the cow. It extends almost all the way through the loin, across both the short loin and the sirloin.
The loin is separated from the sirloin by dividing the primal loin at a point before the hip cartilage. The rear part of the loin is called the sirloin, and the two are separated by making a straight cut through the last lumbar vertebra. This means that the sirloin portion contains the entire hip bone.
The short loin yields some of the most popular and tender steaks, including the porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone. The further it is from the horn or hoof, the more tender the cut, which is why the short loin is so tender.
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The short loin is ideal for high-heat, fast cooking methods like grilling or broiling
The short loin is a cut of beef that comes from the back of the cattle and contains part of the spine. It includes the top loin and the tenderloin, with the main muscle being the longissimus dorsi. The short loin is where some of the most desirable steaks come from, including T-bone, porterhouse, and New York strip.
When cooking meat at high temperatures, it is important to understand that the exterior of the food cooks the interior. The hot air molecules inside the cooker transfer energy to the exterior of the food, which then passes this heat to the interior. The thinner the meat, the higher the temperature can be. This is why high-heat cooking is ideal for the short loin, as the meat is generally cut quite thin, at around 1 1/4 to 1 1/2 inches thick.
However, it is important to note that cooking at high heat can also dry out the meat. This is because the outer layers of the meat will reach a much higher temperature than the center, resulting in overcooked, dry meat on the outside. This can be mitigated by using a two-zone setup, where the meat is first cooked in an "indirect zone" with warm convection air and smoke, before being moved to a "direct radiant heat" zone to crisp the surface.
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Frequently asked questions
The short loin is a cut of beef that comes from the back of the cattle, below the backbone. It contains part of the spine and includes the top loin and the tenderloin.
The short loin produces some of the most tender and popular cuts of beef, including the Tenderloin, Strip Steak (Kansas City Strip, New York Strip), T-Bone and Porterhouse Steaks.
The longissimus dorsi is the main muscle of the short loin. It also constitutes the rib-eye section of the rib primal cut.
The tenderloin is a pencil-shaped muscle called the psoas major. It is the most tender muscle on the cow and extends almost all the way through the loin, across both the short loin and the sirloin.
The short loin is separated from the sirloin by dividing the primal loin at a point before the hip cartilage. The sirloin portion contains the entire hip bone.
