Top sirloin


Top sirloin
Top sirloin (U.S. cut)
Top sirloin, between the tenderloin and the bottom sirloin
Top sirloin, between the tenderloin and the bottom sirloin
Beef cut: Top Sirloin
(also known as: coulotte steak)
Top sirloin steak
Top sirloin steak
Whole pieces of top sirloin steak
Top sirloin steak - topped with an onion ring.

Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin.


Contents

Etymology

The word comes from the Middle English surloine, which itself was derived from the Old French word surlonge, meaning sur la longe or above the loin.[1] In Modern French, the term evolved to become aloyau or faux-filet.[2]

An often quoted false etymology suggests that sirloin comes from the knighting by an English king (various kings are cited) of a piece of meat.[3]

Cooking styles

Top sirloin steak is usually served grilled, broiled, sautéed, or pan-fried.

In Brazil, it is called Picanha and is served grilled over open flames, and is one of the meat cuts in the rodizio style restaurants, where it is common to roast the whole piece and then served in slices from it as thin or thick as desired, usually so that several people may share a single piece even though they may not agree on how cooked the meat should be.

Alternatively, a top sirloin may be cut into slices thick enough to stand on their edge on the grill. In this case, the slices, typically seasoned only with rock salt, are usually grilled with the thick layer of fat down until most of it melts away and the remaining fat becomes crispy. Each of the sides is then grilled for about ten seconds. The slices are then cut down the middle, each thus producing two slices only half as thick. The uncooked side of the new slices should then be grilled for a short time and are ready to be served.

See also

References

External links


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