Beef Short Loin, 0x1 (300-302-3020)

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 1.0 inches (2.5 cm) from, the longissimus dorsi at the rib end to a point on the outer edge of the sirloin end (0”, immediately ventral) from, the longissimus dorsi.