View source for Sirloin steak

{{Short description|Beef steak cut from the loin}}
{{Use mdy dates|date=December 2023}}
{{redirect-distinguish|Sirloin|Sir Loin (disambiguation){{!}}Sir Loin}}
{{about|the American cut of beef|the equivalent cut in British, Australian and South African butchery|rump steak|the British, South African and Australian sirloin|strip steak}}
{{Cuts of beef diagram|American|width=300|caption =American cuts of beef (''Parts are clickable'')}}
{{Cuts of beef diagram|British|width=300|caption =British cuts of beef (''Parts are clickable'')}}
{{steak}}

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 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'.<ref>{{cite web|url=http://dictionary.reference.com/search?q=sirloin|title=Sirloin|author=Dictionary.com|access-date=August 16, 2013}}</ref><ref>{{cite web|url=http://dictionary.reference.com/search?q=surloin|title=Surloin|author=Dictionary.com|access-date=November 1, 2013}}</ref><ref name="oed">{{OED|sirloin}}</ref> In [[Modern French]], the cut of meat is called ''aloyau'' or ''faux-filet''.<ref>{{cite web|url=http://www.wordreference.com/enfr/sirloin|title=Sirloin|author=Wordreference.com|access-date=August 16, 2013}} (English-French dictionary)</ref>

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.<ref>{{cite web |url=https://www.snopes.com/language/stories/sirloin.asp|title=Mis-Steak|access-date=August 16, 2013|date=April 8, 2013|author=Snopes.com}}</ref> The story at most influenced the spelling ''sir'' rather than ''sur''.<ref name="oed"/>

==Dishes==
{{seealso|List of beef dishes}}
{{multiple image
| align= center
| image1 = Sirloin steak with garlic butter and french fries.JPG
| width1 = 220
| caption1 = Sirloin steak, served with [[garlic butter]] and [[French fries]]
| image2 = Sirloin_steak.JPG
| width2 = 220
| caption2= A sirloin steak dinner
| image3 = Faux-filet.jpg
| width3 = 220
| caption3 = A raw slice of French ''faux-filet''
}}
{{-}}

==See also==
{{portal|Food}}
* [[Cut of beef]]
* [[List of steak dishes]]

== References ==
{{reflist}}

==External links==
* {{commonscat-inline}}
{{wiktionary|sirloin}}
*{{cite web |url= http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281 |title= USDA Institutional Meat Purchase Specifications |access-date= July 10, 2023 |archive-date= August 6, 2014 |archive-url= https://web.archive.org/web/20140806222656/http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281 |url-status= dead }}&nbsp;{{small|(687&nbsp;[[Kibibyte|KiB]])}}

{{Cuts of beef}}
{{Beef}}

[[Category:Cuts of beef]]
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