Final answer:
A striploin and a shortloin are both cuts of beef located in different parts of the cow in culinary arts. The striploin comes from the short loin primal cut and is tender with a rich flavor. The shortloin is located closer to the rear end of the cow and is typically more tender.
Step-by-step explanation:
In culinary arts, a striploin and a shortloin are both cuts of beef that are located in different parts of the cow. The striploin is also known as the New York Strip or the Strip Steak, and it comes from the short loin primal cut. It is tender and has a rich flavor. On the other hand, the shortloin is located closer to the rear end of the cow. It is the source of several cuts, including the T-bone steak and the porterhouse steak. The shortloin is typically more tender than the striploin.