The loin yields the most tender and flavoursome meat and is a Superstar within our range of premium products.
Steak lovers agree our beef shortloin is the top of the tree.
Short loin comes from the back of the steer or heifer. It includes the top loin and the tenderloin.
The loin yields the most tender cuts of beef. The choicest portion is the tenderloin, which is exquisitely tender and lean.
Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it sacrilege to marinate them or to cook them beyond medium rare.
Roast Beef Short Loin with Garlic-Herb Crust
1.5 kg boneless beef shortloin, 4 garlic cloves, 8 fresh sage leaves, 4 teaspoons fresh thyme leaves, 4 teaspoons olive oil, 4 teaspoons salt, 1 1/2 teaspoons ground black pepper
Blend garlic, sage, thyme, oil, salt and pepper in a processor until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours.
Preheat oven to 240C. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes.
Reduce oven temperature to 180C. Roast meat for 40 minutes.
Remove from oven; let stand 20 minutes.
Cut loin into slices and arrange slices on a platter.