In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone steak, T-bone, porterhouse, and Strip steak, club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.
In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump steak, rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.
Etymology
The word ''sirloin'' derives from the Middle English ''surloine'', itself derived from the Old French word ''surloigne'' (variant of ''surlonge''), that is, ''sur'' for 'above' and ''longe'' for 'loin'.
In Modern French, the cut of meat is called ''aloyau'' or ''faux-filet''.
A fictitious etymology explains the name as being derived from an occasion when a king of England knight, knighted the loin of beef as "Sir loin". In fact, though the pun is reported as early as 1630, and the notion of a king knighting it dates to 1655, the name predates any of the kings who are mentioned.
The story at most influenced the spelling ''sir'' rather than ''sur''.
Dishes
See also
* Cut of beef
* List of steak dishes
References
External links
*
Cuts of beef
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