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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).
See also[edit]
References[edit]
- ^ "Short Loin". Beef - It's What's For Dinner. Retrieved December 12, 2018.
- ^ Alfaro, Danilo (April 23, 2018). "What Is the Beef Short Loin? Hint: It's for Steak Lovers". The Spruce Eats. Retrieved December 12, 2018.
- ^ Franey, Pierre (January 29, 1992). "60-Minute Gourmet". The New York Times. Retrieved December 12, 2018.
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction