Sirloin steak

Sirloin steak

American beef cuts
Type	Beef steak
Cookbook: Sirloin steak  Media: Sirloin steak

British-tradition cuts

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.

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 difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.

Etymology

The word sirloin derives from the Middle English surloine, itself derived from the Old French word surloigne (variant of surlonge), that is, sur for 'above' and longe for 'loin'.^[1][2][3] In Modern French, the cut of meat is called aloyau or faux-filet.^{[4] [5]}

Dishes

Sirloin steak, served with garlic butter and french fries

A sirloin steak dinner

A raw slice of French faux-filet

See also

• Cut of beef
• List of steak dishes

References

External links

Look up sirloin in Wiktionary, the free dictionary.

• USDA Institutional Meat Purchase Specifications PDF (687 KiB)

Cuts of beef Upper Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round Lower Brisket Plate Flank Shank