is a cut of beef that comes from the back of the steer or heifer. The short loin contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak like strip steak
, Kansas City Strip, New York Strip) and t-bone
(a cut also containing partial meat from the tender loin.) The t-bone also yields bone-in KC Strip steak (this is the t-bone without the tender loin portion. The t-bone is a cut which contains less of the tenderloin than does the porterhouse.
Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks."