The first piece of the sirloin, seen from the hind leg of the beef. the short loin. This is where the short loin is separated from the hind leg by the butcher. As a result, the tip of the thick loin remains on the first part of the thin loin as a kind of lid (coachman). A buttery tender piece of meat that offers the goodness of the thick and the thin loin.
Short Loin – thin loin up to 3 kg angled.