Beef 1601: 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…
About this product
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.
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Taylor Preston Ltd
- Location
- New Zealand
- US shipments
- 7 to 5 buyers since Jan 6, 2026
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