What is a short loin?

is just above the side of the cow, in front of the sirloin meat, there is a valuable short lumbar section. Butchers and chefs regularly cover this section of the center back to some of the most turbulent steak cuts, from T-Bone to Filet Mignon . This meat comes from its tenderness from the fact that it comes from several lower muscles back, which the cow probably did not use so much-the most loins and a dozen culinary treatment.

Many of the main steaks come from a short loin. Named after the New York club, which became famous in the 19th century, comes from this section Delmonico or Club Steak. Likewise, T-Bone and Porterhouse, in this order, down along the spine. Together with the rib section just before it, the short loin is one of the so -called middle cows, which are valued for insufficient and slightly marbled.

This section also provides some of the finest baking, literally called beef sirloin or chatheuubriand . These often contain meat from short loin and sirloin. TOWhen this cut is heavily sliced, it also produces Fillet Mignon .

elsewhere in the short Bedeence section is known as the highest loin, which also produces steaks. This part is responsible for steaks Delmonicos and Strip. Another product of this beef cut is the bone steak. T-weaves are one style of cut from this area; Another is Porterhouse, which was named by the British owner of Porterhouse from the early 19th century.

butchers and chefs must learn how to consume and properly part of numerous sections or primals of cows, each usually in a slightly different culinary direction. One example is a well -elaborated part, or Rump, a section just behind the steak sections with short lumbar and sirloin and sirloin, steak sections, which are usually used for minced beef and roast. Before short loins there is a section of the rib that produces beef ribs, main ribs and ribeye steaky. Below is a side that also produces steaks and small roasts. The rest of the main sections include the front side of the chest, the board and side of the section, as well as the muscular sliding part of the neck and shoulders.