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

All the marquis stuff is along the back, the rib, and short loin?

From Salon

"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

Bone-in ribs and short loin are a few of the meat cuts that still include the bone.

From Washington Times

Then he would ask for a part of the upper foreshank, cuts from below the neck, a little bit of short loin, a few chunks from the neck and a big part of the leg — all chopped into even pieces.

From Washington Post

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