The short loin is a very specific cut of beef, located near the rear of the cow. However, there are several synonyms for this cut of meat that you may come across in cookbooks or at the butcher counter. One common synonym is the "club steak," which refers to a thick, bone-in cut of beef from the short loin. Another term you might hear is "T-bone," which refers to a cut with both the tenderloin and the strip steak attached. You may also come across the term "porterhouse," which is similar to a T-bone but with a larger section of tenderloin. No matter what you call it, the short loin is known for its tenderness and flavor, making it a popular choice for steaks and roasts.