Beef Cuts
Short Loin
- Packing
- SIZE
- PACKAGE
- PIECES PER BOX
- BOX WEIGHT
- THERMAL CONDITIONS
- SPECIFICATION POINTS
- Long - Large
- 60x24x15 - 60x40x15
- Vacuum
- 2/3 pieces - 4/5 pieces
- ≈13kg - ≈17kg
- Chilled/Frozen
- Minus 4kg/Plus 4Kg - Lip 1x1/2x1
Our Box Sizes
Product Description
Short Loin is prepared from a Hindquarter by a straight cut at the junction of the lumbar and sacral vertebrae to a point cranial to the tubar coxae to the ventral portion of the Flank. The Thin Flank is removed at a point cranial to the tubar coxae and approximately 50mm to 75mm from eye muscle (M. longissimus dorsi) and running parallel to the body of the vertebrae to the specified rib.
The Full Tenderloin may be retained where a customer has specified an additional Point Requiring Specification. The product description should be
SHORTLOIN – FULL
1551Z – T Bone Steak (non portion)
1551P – T Bone Steak (portion control)
