Top sirloin
Top sirloin is a cut of meat from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom sirloin are removed.
Etymology[edit | edit source]
The word "sirloin" comes from the Middle English "surloine", which itself was derived from the Old French word "surlonge", meaning "above the loin". In Modern French, the cut of meat is called "aloyau" or "faux-filet".
Description[edit | edit source]
The top sirloin is located under the tenderloin and the bottom sirloin. It is a large, lean, and boneless cut of meat, making it one of the more versatile cuts of beef. It is often marinated to tenderize it. It can be used for steaks or roasts, and can also be ground for hamburgers.
Cooking methods[edit | edit source]
Top sirloin can be cooked in a variety of ways, including grilling, broiling, sautéing, or roasting. It can also be slow-cooked or braised to make it more tender. It is often served with a sauce, such as a béarnaise sauce, or a rub, such as a spice rub.
Related terms[edit | edit source]
- Sirloin steak: A steak cut from the back of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
- Bottom sirloin: A cut of meat from the top portion of the middle section of a cow, just above the flank and behind the ribs.
- Tenderloin: The most tender cut of beef, the tenderloin is located between the sirloin and the rib of a cow.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
