Thanks to its anatomical location, the Short Loin doesn’t get much exercise leaving the steaks cut from this portion soft, tender, and juicy, with a mild beefy flavor that’s universally loved! Perfect for the grill or pan-fried to perfection, every portion from this tantalizing sub-primal is easy to prepare and yields fantastic results!
Including both the Top Loin and the Tenderloin, the Short Loin is a tasty combination of the two. When sliced, the Short Loin provides many of our classic steakhouse favorites, including the Porterhouse, New York Strip, T-Bone, and of course, the Filet Mignon. Comprised of the front half of the Loin primal, our whole Wagyu Short Loin is roughly 16-18 inches long and weighs in at a massive 20-pounds. By purchasing this muscle whole, you not only save money on some of the most sought after meat in the world, but you also get a whole lot of beef for your buck! Fabricate into all manner of steaks, filets, and medallions, with plenty of trim left-over for stir-fries, kebabs, and stews! Provide yourself with the opportunity to sharpen your knife skills and create your own bespoke steaks by purchasing our Wagyu Short Loin whole.
Sourced from one of the world’s foremost suppliers of specialty and exotic meats, our whole Wagyu Short Loin comes from Broadleaf. With quality at the front and center of their business, all of their premium portions are rich, flavorful, and tender. Sourced from sustainable ranches located across Australia, their Wagyu cattle are never given any antibiotics, hormones, or other artificial additives, ensuring that they are not only the best tasting but also wholesome! While Japan is home to the original practice of raising Wagyu cattle, over the decades, Australia has perfected its own Wagyu traditions. Following time-honored techniques, Australian Wagyu boasts the same level of quality, consistency, and marbling, looked for in high-quality Wagyu beef.
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