Whole Shortloin, Custom Aged & Fabricated

Whole Shortloin, Custom Aged & Fabricated

Call the shots here, and choose the length of time you'd like us to age this piece, as well as how you would like it cut into steaks. The only limitation here is the length of age; in order to make sure the piece doesn't go 'over the edge', we need to cap total age length to under 50 days. Since there are myriad ways for a whole primal to be broken down, we will get in touch with you after your purchase to personalize your shortloin, and each week will send you 'progress pics' as your piece ages. See below for a couple of Bryan's thoughts on this piece.

In Bryan's Words

We've shown both ends of the same Shortloin to help us describe what to expect from the finished product. The photo on the bottom shows the RIB end  which is the section that connects to the prime rib. The photo on the top shows the sirloin end, which connects to the Top Sirloin. 

       Looking at the top picture, you can see the most obvious thing about the Shortloin; the filet (small round meat to the right of the bone) tapers to a vanishing point as seen in the picture on bottom. It is this action of the filet that determines whether a steak cut from the Shortloin is a Porterhouse or a T-Bone. Simply put, when the filet gets smaller that about an inch and a half, the steak becomes a T-Bone.
      You can't see in the pictures, but the vertebrae (continuation of the Rib chine bone) is intact, and that is the horizontal part of the Porterhouse/T-Bone. The other purpose that it serves is as a barrier during the aging process to protect the meat.  The only weak link on the Shortloin in terms of aging is the filet which is exposed (not protected by either bone or fat). However, the filet does have an exterior membrane called the "silver skin" which is removed even on unaged filets, so while  the meat will have a darker appearance after aging, there is virtually no trim loss associated with the aging. 
         The loss of original weight not due to aging will occur in how the piece is fabricated. All  Porterhouse and T-Bone will probably lose only 5-10%; all boneless New York and Filet will lose up to 40%.Remember, we're talking poundage here- the actual net meat will be about the same.


Wine Pairing