sirloin
Noun: A high-quality cut of beef taken from the upper part of the loin, specifically the portion just in front of the rump. It is known for being tender and flavorful.
The word "sirloin" is used to refer to a specific, premium cut of beef. It is typically used in culinary contexts, such as menus, recipes, and butchery. - It is often modified by terms indicating the specific part of the sirloin (e.g., top sirloin, sirloin steak). - It functions as a mass noun (e.g., "I bought some sirloin") or a count noun when referring to steaks (e.g., "two sirloins").
- "Sirloin tip": Refers to a lean, boneless cut taken from the hindquarters, near the sirloin. It is good for roasting or cutting into steaks.
- The sirloin tip roast is best cooked slowly.
- Top sirloin: A specific sub-primal cut from the larger sirloin section, prized for steaks.
- Sirloin steak: A steak cut from the sirloin.
- Tenderloin: A different, even more tender cut of beef from the short loin, which is adjacent to the sirloin.
- Beef loin: A more general term for cuts from the loin section, which includes the sirloin.
- Loin cut: A broad term that can encompass sirloin.
- Cut of sirloin: A standard phrase to specify the type of meat.
- What is your preferred cut of sirloin for grilling?
The term specifically and exclusively refers to a cut of beef. While "loin" can refer to meat from other animals (e.g., pork loin), "sirloin" in modern culinary usage is almost always beef. Its historical spelling was "surloin."
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the portion of the loin (especially of beef) just in front of the rump
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