American Heritage® Dictionary of the English Language, Fourth Edition
- n. A cut of meat, especially of beef, from the upper part of the loin just in front of the round.
Century Dictionary and Cyclopedia
- n. The loin, or upper part of the loin, of beef, or part covering either kidney.
- n. A cut of beef from the lower part of the ribs
GNU Webster's 1913
- n. A loin of beef, or a part of a loin.
- n. the portion of the loin (especially of beef) just in front of the rump
- Middle English surloine, from Old French surlonge, *surloigne : sur, above (from Latin super; see uper in Indo-European roots) + longe, loigne, loin; see loin. (American Heritage® Dictionary of the English Language, Fourth Edition)
“I also noticed that your ground sirloin is much higher than here.”
“The lower portion of the sirloin, called the sirloin tip, is used for tip steaks or tip roast, but this is not a common cut in Mexico, and for a sirloin tip roast, order aguayón en trozo.”
“Utilizing vinyl lamb chops and a sirloin is a modest step in more effective merchandising, but hardly a substitute for a small grill, some smoke and a little sampling to engage potential customers.”
“She talks Carla into doing a sous-vide sirloin, which is something she's never done before; as well as a blue cheese soufflé for the final course which later falls flat - literally.”
“Chuck has more flavor and it more condusive to dishes using ground beef than sirloin, which is really best served as a steak or in stew.”
“The sirloin is the principal roasting-piece, making a very handsome dish, and is a universal favorite.”
Cattle and Their Diseases Embracing Their History and Breeds, Crossing and Breeding, And Feeding and Management; With the Diseases to which They are Subject, And The Remedies Best Adapted to their Cure
“The loin is usually cut into roasts and steaks; the roasts are called sirloin roasts and the steaks sirloin or porter-house steaks.”
“Do this, if your sirloin is a large one, about two hours and a half before it is intended to be served.”
“The sirloin is the group of muscles between the back and the hind leg.”
“Lean tri-tip steak, also called sirloin tip, has a full, complex flavor, and if not overcooked (Brazilians salt it for two hours, then grill it rare) can rival any chop on the carcass.”
These user-created lists contain the word ‘sirloin’.
T-bone - Sounds good!
Shoulder - Alright.
Liver - Fine.
Sweetbread - Okay.
Gizzard - Pushing it.
Brains - What?!
cuts of beef
Looking for tweets for sirloin.