Takes a little time and skill to convert to tenderloin filet, new york strip steaks and bones that make great beef stock, but its' worth it.

Great cut of meat. Nice and juicy and tender. 👍👍👍👍👍

I got the whole short loin in my local store which weighed around 25 pounds. The butcher had no problem cutting t-bone steaks out of the whole short loin. I was able to get 13 steaks that were cut 1-1/2" inches. I grilled the steaks medium-rare and they were really great. A little side note at almost 2 pounds a steak most people aren't able to finish the entire steak.

Ordered on line and requested it be cut up into steaks, 1"-11/2" thick. The butcher did a fantastic job. Brought them home and had steak the next day. It tasted fantastic! There was a little problem at pick up, we had to go inside to check out the steaks.

Good

Bought a short loin about 6-months ago for $5.40 a pound, had cut into steak, what a great deal!! From the loin I got had cut 2" thick, which was a bit too thick, but got about 3 Porterhouse Steaks, 4 T-bones and 3 or 4 Kansas City Strip Steaks (New York Strips with the bone on, little or no tenderloin). At $5.40 it was a great deal! Told all my friends and then noticed about a month or so ago they were priced at $7.?? per pound. So today, I've justified that price and went on line to order and see they are $11.00 per pound. Still OK deal, but we like to cut out the Filets for the ladies and the New York Strips (larger) for the guys. This is still less per pound than each loin would cost individual, but remember, this loin is with excess fat and about 2-3 or more lbs. of bone. I'm actually not complaining so much about the value, but now it's too rich for my budget now. I'll miss you short loin, but I really hope the beef farmers are doing better because of it..

Actually, there is a way to cut it up with only a knife, but it'll take experience & powerful hands on a knife. I failed to cut it up, so I carved off all the meat into as many steaks as possible, and then cut & bent the remaining spine into my 8 qt pot and boiled that for 10-12 hours and the bones came apart by themselves. So, there is like a cartilage that must be boiled & turned to a gel and then it falls apart. I must say though that the stock I got is the best I have ever seen. It was such a thick oil that it was as if the spine had been drenched in olive oil. Every kitchen tool I used was coated in it like I was making homemade candles. Even after washing the tools, they still had a coat on them and it took a few washes. Days later, I was still finding it in crevices on dishes etc. I had consumed so much of this nutrient-rich broth that I added some limes to my diet to help my body digest it. What I have now is frozen and in the fridge and I think any recipe only needs about a cup of it. I would say that overall I got about a gallon of good stock out of it and then I reduced that down to about a 1/2 gallon. I would do this again, but with a cut that I could use a knife on. Before this, I would make stock with like a steak bone or maybe a few of them if I wanted to live wealthy. Now I know - get a part of the spine in the pot.

Nice size,.but after trimming fat (lots) not much of a deal....will stick with kroger's

The butcher left a tremendous amount of fat on the steak cuts which resulted in a higher cost. It seems to be more fat than meat on some of the cuts as well. Very dissatisfied……….!!!

I purchased this morning, they cut to desired thickness for me(thankyou). Arriving home couple hours i grilled them before freezing the remaining. So disappointed to the toughness. My guess is this is their value priced...