Black Angus Shortloin
USDA Choice Grade, Grain-fed Beef
FROZEN and VACUUM SEALED
May be slightly thawed once delivered.
Subject to applicable delivery surcharge
NO MINIMUM ORDER
A Primal Cut from the back of the cow, located behind the ribs and in front of the sirloin. It includes some of the most desirable steaks: Porterhouse, T-Bone, Tenderloin and New York Strips.
Shortloin, is a primal cut from the back of the cow, located behind the ribs and in front of the sirloin. It includes some of the most desirable steaks:
- Striploin (New York Strip)
- Tenderloin (Filet Mignon) — if the tenderloin is still attached
- T-bone or Porterhouse steaks — which include both striploin and tenderloin separated by a bone
Where this cut comes from
The area below the backbone is home to some tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Cooking Methods
Grilling
Skillet
Broiling
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