The Short Loin is located in the middle back of the cow, and is home to some of the best cuts of steak!
New York Strip – Prized for its rich flavor, tenderness, and balance of marbling.
- Great for grilling, broiling, or pan-searing. It works well for marinades or simple seasonings like salt and pepper.
T-bone Steak – The T-shaped bone separates two premium cuts of beef, the tenderloin and strip steak. It has the best of both worlds, flavor and tenderness!
- Best if grilled or broiled!
Porterhouse Steak – Similarly to the T-bone, the Porterhouse has both tenderloin and strip separated by a bone, however, the porterhouse has a larger portion of tenderloin. This makes it ideal for those who want the ultimate steak experience!
- The Porterhouse is best suited for grilling and broiling, an is recommended to be shared due to its size!
Filet Mignon – Renowned as the most tender cut of steak, it has a delicious, buttery texture.
- Best if grilled, seared, or broiled. Overcooking can make it dry due to its low-fat content, so it’s best eaten medium to medium-rare.
The Short Loin houses some of the world’s favorite cuts of steak! Tender, juicy, and delicious, you wouldn’t want to miss out on a steak from the Short Loin!