Beef cut: where it is, price, recipes
Short loin
This is where the American cut turns theatrical: slicing straight through the bone serves strip and tenderloin on the same plate. That is the T-bone, and its bigger-tenderloin sibling, the porterhouse.
- Grilled
- Pan-seared
$20/ lb
- French cuts
- Faux-filet
- Where it sits
- Loin. The tenderloin is the laziest muscle of the animal, which is exactly why it is the most tender.
- Tenderness
- 5/5
- Flavor
- 4/5
- Marbling
- 4/5
- Price
- $20 / lb ·
- Actual size
- ~45 cm
Compared with its neighbors
Compared with Tenderloin, Short loin is more flavorful (4/5 vs 2/5), more marbled (4/5 vs 1/5) and costs $4 a pound less.
Compared with Ribeye steak, Short loin is more tender (5/5 vs 4/5), milder (4/5 vs 5/5), leaner (4/5 vs 5/5) and costs $5 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Short loin | 5/5 | 4/5 | 4/5 | $20 / lb | Grilled, Pan-seared |
| Tenderloin | 5/5 | 2/5 | 1/5 | $24 / lb | Pan-seared, Roasted, Grilled |
| Ribeye steak | 4/5 | 5/5 | 5/5 | $15 / lb | Grilled, Pan-seared |
