@newmansfinefoods: 🥩🔪 Short Loin Breakdown: Part 2 As the short loin runs down the animal, it naturally tapers. That’s why you’ll see the tenderloin side shrink from a full, thick portion in a porterhouse down to a smaller section in a T-bone, and eventually into striploin-only cuts. Let's run through it one more time. A T-bone is a porterhouse, just with a fancier name, and it comes from the shortloin and consists of a tenderloin and a striploin... There! Now you have it. At Newman’s, we cut our steaks thick and with intention, so you’re not fighting the steak on the grill. More even thickness means a more consistent cook, better control, and a better final result. Available in-store at Newman’s. – 📍 Newman’s Fine Foods, #105-5188 Springs Boulevard 🕓 Open 7 days a week, 10am–6pm 📲 Call 604-948-0677 – #ShortLoin #TBone #Porterhouse #SteakTips #NewmansFineFoods #ButcherShop #GrillSeason #BCBeef #Grillmasters

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Thursday 23 April 2026 21:57:33 GMT