The Beef Sirloin Section of the cuts of meat with the Sirloin one of my favorites. The “King of Meat’s”. In fact the Sirloin is the only portion of meat to be called a “Sir” in front of the name. Now days commonly referred by a one word name. It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as ‘Sir Loin’, which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower portion of the ribs, which continues onwards to the rump and the tenderloin. The muscles of this region are a bit exercised and hence, the sirloin steak is a tad bit tougher than the other premium steak, the filet mignon. In fact, the sirloin steak is the cheapest of the premium cuts of steak. Some of the sirloin muscles can be cut into flavorful and tender steaks and roasts, while others are not well-suited for steaks or roasts but may be used in stews, for ground beef.
In barbecue and grilling one must learn the differences among the different sections of beef, such as the loin, the short loin, tenderloin, sirloin, top sirloin, bottom sirloin, and others. This will introduce the sirloin section, from which several sirloin steaks and roasts are cut.
Introduction to the sirloin
The sirloin is the hip section of the beef, behind the short loin section and in front of the round section. The sirloin comprises several different muscles of the pelvic area, and each of these different muscles of the sirloin has a different flavor and tenderness. Not all of the sirloin makes it into steaks or roast that is tender and flavorful. These portions of the sirloin muscles are used most commonly as stew meat, Cube Steak and lean ground beef.
The selection of meat from the sirloin and its sirloin steak and roast are less expensive than that from the porterhouse and t-bone selection in the short loin. There still is nothing wrong or bad in having either a steak or roast made from the portion of the sirloin. Proper seasoning and marinating helps out in breaking down the muscles and making it tenderer. The sirloin steaks and roasts make it excellent for barbecue.
Beef loin sirloin steaks, bone in
The proper name for the sirloin is the Beef Loin Sirloin. The following paragraphs describes the four bone-in sirloin steaks, which are cut from the beef loin sirloin primal cut.
1 Wedge bone sirloin steak
Nearest the wholesale beef round rump is the Beef Loin Sirloin Steak; Wedge Bone is the correct and proper name of this cut. In this cut, there is usually only a single bone, which is the wedge-shaped bone at the bottom of the cut near the center.
2 Round bone sirloin steak
The Beef Loin Sirloin Steak, Round Bone is located further back on the sirloin area of the beef loin. This particular sirloin steak has the greatest amount of lean and the least amount of bone.
3 Flat bone sirloin steak
The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of sirloin steak if both the flat hip and backbones are left in the steak.
Located between the round bone and the pin bone is the Beef Loin Sirloin Steak, Flat Bone. This contains the most bone, compared with the other sirloin steaks. The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of sirloin steak if both the flat hip and backbones are left in the steak. Most markets remove the backbones from this cut, while others remove a portion of the bone using the power meat saw. The flavor and tenderness of this Beef Loin Sirloin Steak, Flat Bone cut are second only to that of the pin bone sirloin.
4 Pin bone sirloin steak
The Beef Loin Sirloin Steak, Pin Bone sits next to the porterhouse and has a piece of the tenderloin muscle and is the last cut of the sirloin before going into the short loin area and the porterhouse cuts. This steak looks much like the beef loin T-bone and porterhouse steaks in that it contains the T-bone the large eye muscle and the tenderloin muscle. However, it also contains an oval-shaped bone which you can see in the upper left corner of the steak. This bone is called the pin bone and is the tip portion of the hip bone.
The last of the pin bone sirloin steak is often made into a Tailless Porterhouse Steak because of the large bone in that final cut of the sirloin before it is a part of the short loin and the start of the Porterhouse Steaks.
The tail portion that is left over is process as beef stew or made into what is called Pepper Steaks.
More to come.