Sirloin
Sirloin is a cut of meat from the back of an animal. It is often used in steak dishes and is considered a high-quality cut of meat. The term "sirloin" comes from the Middle English "surloine", which itself was derived from the Old French "surlonge", meaning "above the loin". In modern French, the term has changed to "surlonge". In the United States, the term "sirloin" refers to a specific cut of meat from the back of the animal, while in the United Kingdom and other countries, the term can refer to a larger area of the animal that includes other cuts of meat.
History[edit | edit source]
The term "sirloin" was first used in the 16th century and was believed to have been coined by King Henry VIII, who was so pleased with his meal that he knighted the loin of beef, thus giving it the name "Sir Loin". However, this story is likely apocryphal and the true etymology of the term is more likely derived from the French "surlonge".
Cuts[edit | edit source]
In the United States, the sirloin is 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 a common 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 discrepancy in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.
Cooking[edit | edit source]
Sirloin is often grilled or broiled, but can also be pan-fried or used in stir-fry dishes. It is often marinated to tenderize it and enhance its flavor. In the United Kingdom, sirloin steak is commonly served with chips and peas, while in the United States, it is often served with potatoes and vegetables.
See also[edit | edit source]
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