|Cookbook:Sirloin steak Sirloin steak|
The sirloin steak is a steak cut from the back of the animal.
In U.S. butchery, the steak is 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, South African and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.
The derivation of the word "sirloin" is unclear. Some scholars point to the origin deriving from the Middle English surloine, itself derived from the Old French word surlonge, that is, sur la longe 'above the loin'. In Modern French, the cut[when defined as?] is called aloyau or faux-filet.
However, there is anecdotal evidence that suggests the origin derives from the knighting of a loin steak by King James I of England on his return from Scotland in 1617, he stopped at Houghton tower for three days, and was entertained with great hospitality by sir Richard Houghton. A full account of these festivities is still preserved. His majesty, in his appreciation of Lancashire beef, did thrice strike the joint with his sword and is said to have knighted the loin of beef served on that occasion. That portion of beef has ever since been called "Sir Loin." Scholars are divided on this issue. Some consider the knighting anecdote to be a specious coincidence of language. 
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