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Short Loin
 
Short Loin
  • IMPS/NAMP - 174
Cut Description
  • Cut from the short loin portion of Item #172 or #172A from the hindquarter
  • Includes the 13th rib and is separated from the sirloin by a straight cut at a right angle
Aliases
  • Beef Loin, Short Loin, Short-Cut
Preparation Information
Best prepared using dry heat.
Recommended Menu Applications
  • Steak
  • Kabobs
  • Stir-fry
Ordering Tips
  • Flank shall be exluded by a straight cut ventral to, but not more than 3.0 inches (7.5 cm) from, the longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 2.0 inches (5.0 cm) from, the longissimus dorsi
  • Purchaser specified options (PSO) for flank removal by a straight cut ventral to the longissimus dorsi are (Rib end x Sirloin end): PSO: 1 - 1.0 inch x 1.0 inch; PSO: 2 - 1.0 inch x 0 inch (immediately ventral); PSO: 3 - Other as specified
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