1. The short loin must contain 1 full rib (20). 2. Sirloin end shall be cut through a point immediately anterior to the hip bone cartilage (10). There shall be no evidence of cartilage removal (10). The gluteus medius shall be present (14). 3. Flank edge shall be a straight cut (11) from a point on the rib end which is not more than 3 inches from the outer tip of the longissimus dorsi through a point on the sirloin end which is not more than 2 inches from the most lateral point – either the outer tip of the exposed longissimus dorsi or the hip bone cartilage (or evidence of removal (11). The longissimus dorsi or and psoas major shall not be scored on any part of the loin (14). 4. Kidney fat shall be trimmed to not exceed 0.5 inch at the sirloin end (6) (kidney fat measurement is a line parallel to the table immediately above the tenderloin). If kidney fat is present, it shall be tapered down from the sirloin end to meet the surface at a point not beyond 75 percent of the length of the loin (7). 5. Diaphragm and hanging tender shall be removed (5). Display: External fat side down.