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Title: Sirloin  
Author: World Heritage Encyclopedia
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Subject: Beefsteak, Flank steak, Full course dinner, Gaddi's, Cut of beef
Publisher: World Heritage Encyclopedia


American Beef Cuts
Beef cut: Sirloin

Template:Cuts of beef diagram

Sirloin steak, served with garlic butter and french fries
A sirloin steak dinner

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.[1][2] In Modern French, the term evolved to become aloyau or faux-filet.[3]

A more fanciful alternative, albeit not completely dismissable, suggests that sirloin comes from the knighting by an English king of a piece of meat.[4] One such claim involves King James I at Hoghton Tower.[5]

See also

  • Food portal


External links

  • KiB)


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