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Beef: Hindquarter, Short Loin/Sirloin Section
Appears in
By Ryan Farr
Published 2011
Carefully pull back the butt end of the tenderloin from the sirloin, making small cuts and leaving behind as little meat as possible.
The butt end of the tenderloin, pulled back (this will protect the tenderloin when the short loin section is removed).
Cut all around the bone to avoid sawing through the meat. Doing this will preserve the option of leaving the tenderloin whole.
Follow your previous cut with the saw to free the short loin section from the sirloin.
Finish the separation with the saw.