short loin

American  

[shawrt loin] / ˈʃɔrt ˈlɔɪn /

noun

1. a portion of beef from the hindquarter, behind the ribs, typically cut into steaks, including strip steaks, T-bones, and porterhouses.

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Etymology

Origin of short loin

First recorded in 1875–80

Example Sentences

"We can buy a short loin, for example, and out of that you can get a porterhouse, a T-bone, a bone-in New York, boneless New York: a myriad of things," she says.

From Los Angeles Times • Feb. 21, 2018

Enter the short loin arranged on potatoes whipped with as much butter as vegetable and finished with a tangy mushroom sauce, rich with beef stock.

From Washington Post

The portion of fat you will usually find on meat is about one-third, unless you take the meat from the short loin; that is called the porterhouse, or tenderloin steak.

From A Course of Lectures on the Principles of Domestic Economy and Cookery by Corson, Juliet