sirloin
This cut of
BEEF lies between the very tender
SHORT LOIN and the much tougher
BEEF/Detail.aspx">ROUND. As would be expected, the meat cuts from the portion near the
SHORT LOIN are more tender than those closer to the
BEEF/Detail.aspx">ROUND. Sirloin is usually cut into steaks or roasts. Bone removed, the cuts are referred to by the names of the three main muscles. Top sirloin is a continuation of the tender top loin muscle of the
SHORT LOIN. The tenderloin is part of the tenderest muscle (which also continues from the
SHORT LOIN) and the bottom sirloin, which is part of the same (less tender) sirloin tip muscle found in the
BEEF/Detail.aspx">ROUND. The best-known bone-in sirloin steaks (in order of tenderness) are pinbone, flat bone,
BEEF/Detail.aspx">ROUND bone and wedge bone. See also
BEEF.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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