| American Beef Cuts |
Different cuts of beef |
| Beef cut: |
Sirloin |
The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak." The bottom sirloin in turn connects to the sirloin tip roast.
In British and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, more equivalent to the American short loin.
[edit] Etymology
The word comes from the Middle English surloine, which itself was derived from the Old French word surlonge, meaning sur la longe or above the loin.[1] In Modern French, the term evolved to become aloyau or faux-filet.[2]
An often quoted false etymology suggests that sirloin comes from the knighting by an English king (various kings are cited) of a piece of meat.[3]
[edit] References
[edit] External links
Sirloin steak, served with garlic butter and french fries.
