The Short Loin consists of a one-rib loin with the sirloin removed. The loin is separated from the rack between the twelfth and thirteenth ribs. Separation from the rack and the sirloin is done in a manner that produces a square loin. The flank is removed by making a cut 7.5 or 10 centimeters depending on specifications from the true eye on both ends in a straight line. The loin is then notched 5 centimeters from the eye. The fat cover is trimmed to 7 mm if necessary.

The Short Loin consists of a one-rib loin with the sirloin removed. The loin is separated from the rack between the twelfth and thirteenth ribs. Separation from the rack and the sirloin is done in a manner that produces a square loin. The flank is removed by making a cut 7.5 or 10 centimeters depending on specifications from the true eye on both ends in a straight line. The loin is then notched 2.5 centimeters from the eye. The fat cover is trimmed to 7 mm if necessary.

Saddle loins consist of both loins together. The leg is removed at the loin by making a cut at a right angle to the backbone between the fifth and sixth lumbar vertebra. The loin saddle is separated from the rack between the twelfth and thirteenth ribs. The flanks are removed 10 centimeters from the eye on each side. The fat cover is trimmed to 7mm if necessary.