Short Loin

Short loin is a North American beef primal section from the back, located behind the rib and in front of the sirloin. It contains the striploin and part of the tenderloin, depending on the carcass breakdown. The short loin is the source of several high-value steaks, including strip steaks, T-bones and porterhouse steaks.

Major muscles and cuts

• Striploin: the longissimus muscle, portioned into strip steaks or New York strips.
• Tenderloin: the psoas major muscle, which may be removed and fabricated into filet mignon, tournedos and Chateaubriand.
• T-bone: a cross-cut steak containing striploin and a smaller portion of tenderloin separated by a T-shaped bone.
• Porterhouse: a similar cross-cut steak with a larger tenderloin portion under US specifications.

Regional terminology

North American short loin boundaries do not correspond exactly to every British or French butchery system. French terms such as aloyau, contre-filet and filet describe related loin muscles and sections, but the exact fabrication should be confirmed.

Cooking methods

Steaks from the short loin are generally tender and suited to grilling, broiling or pan-searing. Whole striploin roasts can be roasted and carved. The tenderloin is leaner and requires careful temperature control to avoid drying.

Chef’s tip: when purchasing a short loin, specify bone-in or boneless, whether the tenderloin is attached, fat cover, trim and the intended steak fabrication. These details determine yield and the number of portions available.