Short Loin Cuts

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Short Loin Cuts

The loin, which falls between the rib and round primal cuts, supports the animal, but the muscles are not responsible for movement. This is why some of the most tender cuts come from this primal.  The loin is cut into two halves, the forward portion is called the short loin or strip loin and weighs approximately 12 to 14 pounds with the bones in. It envelopes the narrow end of the tenderloin, and some of the short loin cuts include a portion of the filet. Short loin is sometimes called the strip or top loin. Steaks and roasts from this area have excellent flavor and are categorized as lean by the USDA.

 

Click on any of the images below to see a full description

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Porterhouse Steak

Porterhouse Steak

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Cooking Methods: 

Broil/Grill

Other Names: 

King Steak, Porter House

Description:

This is the cut of steakhouse legend. The only steak fit to be called a king steak. The porterhouse is actually two steaks in one. The longer, larger piece is a New York Strip Steak and the smaller, more tender piece is filet mignon. Very similar to the T-bone steak, the porterhouse is cut closer to the sirloin and has a larger piece of the filet. It gets its name from the old coach stops known as porterhouses, which were famous for serving this cut. Tender, well-marbled and very flavorful. It's no wonder they fetch a high price tag in restaurants. They generally way between 10 and 12 ounces (280-340 g). Grilling is the first choice for cooking method, but pan searing and finishing under a broiler is a good second option.

Strip Petite Roast and Filet

Strip Petite Roast and Filet

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Cooking Methods: 

Roast–Roast; Filet–Broil/Grill

Other Names: 

Top Loin Petite Roast, Top Loin Filet, Filet of Strip

Description:

For this cut, the short loin is separated from the tenderloin and deboned to form the boneless top loin which can be cut across into boneless strip steaks (see below) or split down the middle to form two petite roasts weighing any where from 1½ to 4 pounds (½-2 kg). Juicy, flavorful and lean. Roast cook in about an hour. Alternatively, roasts can be cut across into 2-inch thick (5 cm) steaks that resemble filet mignon. Perfect for grilling.

Strip Steak

Strip Steak

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Cooking Methods: 

Broil/Grill

Other Names: 

Ambassador Steak, Club Steak, Delmonico Steak, Hotel Steak, Kansas City Steak, Kansas City Strip Steak, New York Strip Steak, Strip Steak, Top Loin Strip Steak, Veiny Steak

Description:

The least expensive of the steakhouse cuts. The strip steak is dense and flavorful. Steaks cut from the rib end of the loin have more marbling and flavor.  Steaks further back will include a portion of the tough gluteus muscle and more connective tissue. Front cuts are more desirable. U.S. Grade Prime loin is usually reserved for aging. Strip streaks are perfectly suited for grilling or can be pan-seared and finished under the broiler.

T-Bone Steak

T-Bone Steak

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Cooking Methods: 

Broil/Grill

Other Names: 

T-Bone, Tbone, T bone

Description:

Another of the steak house legends, the T-bone steak is similar to the porterhouse in that it includes a portion of the strip steak and the tenderloin, but it is cut closer to the rib section where the tenderloin tapers and is smaller. The strip steak portion, however, has better marbling than that of the porterhouse. They generally weigh from 8-24 ounces (226-680 g)  and cook up flavorful and juicy. Grill or broil to perfection.