Beef Shortloin

The shortloin contains both the striploin and tenderloin, divided by a distinctive “T” shaped bone. Due to the large bone, this cut is rarely roasted whole and requires a band saw to slice into steaks like porterhouse or T-bone steaks.
Despite the bone, both the tenderloin and striploin are exceptionally tender and highly prized for steaks and roasting. These cuts can also be separated from the bone and used individually for various dishes.