Sirloin Steak

The sirloin steak is cut from the back of the animal.

In a common 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.

You could leave a comment if you were logged in.
recipes/notes/sirloin_steak.txt · Last modified: 2016/11/16 21:09 (external edit)
CC Attribution-Share Alike 4.0 International
Driven by DokuWiki Recent changes RSS feed Valid CSS Valid XHTML 1.0