from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A cut of meat, especially of beef, from the upper part of the loin just in front of the round.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A cut of beef from the lower part of the ribs
from the GNU version of the Collaborative International Dictionary of English
- n. A loin of beef, or a part of a loin.
from The Century Dictionary and Cyclopedia
- n. The loin, or upper part of the loin, of beef, or part covering either kidney.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the portion of the loin (especially of beef) just in front of the rump
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.
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