Short Loin – Subprimal Cut

The short loin is a subprimal cut of beef from the loin primal, located below the backbone, between the rib and sirloin primals, and above the flank. Meat from the short loin is known for being both tender and flavorful, making it an ideal choice for quick, high-heat cooking.

The short loin primal yields some of the best beef cuts, including the porterhouse, bone-in strip steak, T-bone, and bone-in strip loin. These cuts differ in several ways. The tenderloin section is extremely tender but has a mild flavor, while the strip loin is also tender, but also nicely marbled, and has a bold, beefy taste. Most of these cuts look incredible, but unfortunately, they’re also pretty expensive. That’s why you usually see them in high-end restaurants. They’re perfect for special dinners, not just because they taste amazing, but also because the whole steak looks impressive.