Beef Short Loin, 1x1 (303)

The short loin includes the 13th rib and is separated from the sirloin by a straight cut at a right angle to its length anterior to the hip cartilage that exposes the gluteus medius. The flank shall be excluded by a straight cut ventral to, but not more than 1 inch from, the longissimus dorsi at the rib end to a point on the sirloin end ventral to, but not more than 1 inch from, the longissimus dorsi.