BEEF CUTS / Loin

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  • Country Origin: New Zealand
IMAGE 1- Shortloin Separated from the rump and loin at the pin bone, the shortloin is usually one rib, but may have up to three ribs. Thin flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at the rib end and parallel to the chine bone. Tenderloin retained except for the butt end. / IMAGE 2- Shell-loin (bone-in) The shortloin after removal of tenderloin, with the chine bone sawn off flush with the rib end. / IMAGE 3- Striploin: Standard This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Additional specifications: The number of ribs on the loin from which the striploin is derived. The distance of flank removed from the outer edge of the eye muscle parallel to the loin. Weight range. / IMAGE 4- Striploin: Chain muscle, silverskin off, steak ready The 1620 Striploin with chain muscle removed. The silverskin is removed 25mm from the vertebrae edge. Additional specifications: Number of ribs on the loin from which striploin is removed. The distance of flank removed from the outer edge of the muscle parallel to the loin. Weight range. / IMAGE 5- Tenderloin: side muscle-on The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat. / IMAGE 6- Tenderloin: side muscle-off The full tenderloin, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat. Side muscle removed. / IMAGE 7- Butt tenderloin The thick end of the full tenderloin, which is not attached to the shortloin.