Breaking down a whole bone-in short loin into NY Strips and T-Bones requires managing bone dust, chine bone removal, and tail trim. Calculate your true steak yield from the subprimal.
Master Rule: A 20-pound short loin will yield only about 12 pounds of actual steaks. The rest is bone, fat, and tail trim.
Configure Parameters
22 lbs
1.5 inches
Calculated Targets
Total Usable Steaks
10 Steaks
Number of portions derived based on thickness.
Total Steak Weight
12.5 lbs
Bone & Fat Waste
7.0 lbs
Usable Trim (Burgers)
2.5 lbs
A contextual tip that changes based on input values.
Short Loin Component Breakdown
| Component | Percentage of Total | Utilization |
|---|---|---|
| Longissimus (NY Strip) | 45% | Primary Steaks |
| Psoas Major (Filet) | 15% | T-Bone / Porterhouse |
| Chine & Finger Bones | 25% | Stock / Discard |
| Fat & Tail Trim | 15% | Burger Grind |
Precision Master Protocol
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1Step 1: Using a meat saw, remove the chine bone (the spinal column) to allow flat cutting of steaks.
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2Step 2: Trim the exterior fat cap down to a uniform 1/4 inch.
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3Step 3: Mark your cuts with a knife at the desired thickness (e.g., 1.5 inches).
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4Step 4: Use a scimitar knife to cut the meat, and a bone saw to cut through the T-bone.
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5Step 5: Scrape the steaks with a bone duster to remove marrow and bone fragments.
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