Short loin is the American name for a cut of beef that comes from the back of the cattle.^[1] It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse.^[2] Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The short loin is considered a tender beef.^[3]

In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the striploin in South Africa).

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