The Short Loin is one of our most popular Wagyu Beef cuts, beloved not only for that characteristic tenderness that all short loins have, but also for it’s superb flavor, and it’s great versatility. This muscle can be cut into two different – and beloved – types of steaks: the Porterhouse and T-Bones steaks. Grade marble score 3, this is on the low end of the Wagyu scale, which means you’ll get a steak that beautifully tender and soft, with a bit of a satisfying bite. The privileged genetics of Wagyu cattle – also known as Kobe – guarantee a sublimely buttery meat, webbed with mouthwatering intramuscular fat, not matter what the grade.
Taken from behind the ribs of the steer, our Short Loin is offered as a 20-lb. muscle, whole or cut into an assortment of T-Bones and Porterhouse steaks in several choices of steak thickness - from ¾ inch steaks to 2-inch steaks.
Steak Cutting Details: Note that because the Short Loin is an uneven cut – thicker on one end, tapering off on the other – you’ll get some large steaks and some smaller ones. Cutting exact steaks is not possible, so while we’ll keep it as close as possible, some steaks will be thinner, and some thicker. And waste not, want not! Any trimmings will be included.
Australia is one of the largest Wagyu beef producers in the world. We source our Wagyu from the same breeds used to produce Japanese Kobe, raised on mother’s milk, then free grazing on open pastures, and finally finished with a minimum of 300 days on grain to ensure that succulent tenderness.
- Naturally high in Omega 3s and Omega 6s (than regular beef)
- Imported from Australia
- This product is chilled and will arrive vacuum-sealed. Unopened, use or freeze within 7 days of receipt. Once you've opened the vacuum-sealed bag, use or freeze within 1 day. Can be stored frozen up to 6 months. To defrost, thaw overnight in the fridge, then use within 3 days.