|American Beef Cuts|
Different cuts of beef
The sirloin steak is a steak cut from the back of the animal.
In US 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 and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin.
There are two possibilities for where the word "sirloin" originated.
One of them suggests that 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. In Modern French, the term evolved to become aloyau or faux-filet.
A more fanciful alternative, albeit not completely dismissable, suggests that sirloin comes from the knighting by an English king of a piece of meat. One such claim involves King James I at Hoghton Tower.
- Dictionary.com. "Sirloin". Retrieved 16 August 2013.
- Dictionary.com. "Surloin". Retrieved 1 November 2013.
- Wordreference.com. "Sirloin". Retrieved 16 Aug 2013. (English-French dictionary)
- Snopes.com (8 April 2013). "Mis-Steak". Retrieved 16 Aug 2013.
- BBC (16 April 2005). "Tower remembers 'Sir Loin' legend". Retrieved 16 Aug 2013.
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