Talk:Sirloin steak

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Is it worth adding to the etymology section the oft-quoted false etymology that a piece of meat was knighted by James I and became "Sir Loin"? — Paul G (talk) 14:01, 23 September 2008 (UTC)

I've added it myself. — Paul G (talk) 14:20, 23 September 2008 (UTC)

Makes my mouth water![edit]

looks good!!! (talk) 05:35, 28 February 2009 (UTC)

Text and picture don't match[edit]

The picture shows "sirloin" (above the tenderloin), "top sirloin", and "bottom sirloin". The text does not explain the part of the sirloin above the tenderloin.

Text has "sirloin tip roast," which is not shown in the picture.

Overall, this is a poorly written article. —Preceding unsigned comment added by (talk) 02:39, 10 November 2010 (UTC)

was just about to make the same comment: the images match neither each other, nor the text, and the text doesn't map into the text well. Defining sirloin as "a steak cut from the rear back portion of the animal" doesn't help. Not having the "short loin" (from which T-bone, porterhouse, and club steaks are cut) even shown makes it less helpful again. Tim bates (talk) 21:04, 13 December 2012 (UTC)