Top Sirloin? - Page 2

nichole · #16 10-28-2009, 02:57 AM

What about Beef Round Sirloin Tip. Would it be a great Idea? Hmm.. Or maybe Tri-tip cut If you like.

Good luck to you.

chefinfrance · #17 10-28-2009, 03:50 AM

As I pointed out the French have two names for cut from tthe sirloin, entrecote [between the bone] and faux filet [false fillet] they do not use the word loin so whilst my idea of Henry viii may or maynot be true the idea of surloin as no chance of being true. Just for the record sur means on, as in oeuf sur le plate [egg on a dish] and sous means under as in sous chef.
There may of course be a differences in the cut between England and America. In these days of flowery menu writing it would not suprise me if people were not using the word completely out of context but that could be a thread of it own.
Steve

DuckFat · #18 10-28-2009, 07:56 AM

Quote:

Originally Posted by kuan

You folks heard of rump cover?

The rump cover or top sirloin cap (184D) is what is taken off the top of the top sirloin butt.

boar_d_laze · #19 10-28-2009, 08:00 AM

Quote:

Originally Posted by chefinfrance

As I pointed out the French have two names for cut from tthe sirloin, entrecote [between the bone] and faux filet [false fillet] they do not use the word loin so whilst my idea of Henry viii may or maynot be true the idea of surloin as no chance of being true. Just for the record sur means on, as in oeuf sur le plate [egg on a dish] and sous means under as in sous chef.
There may of course be a differences in the cut between England and America. In these days of flowery menu writing it would not suprise me if people were not using the word completely out of context but that could be a thread of it own.
Steve

Modern French may be as it may be, but the OED as well as every other responsible etymological source I could find on the net, cites the origin of the term "sirloin," as the ME (middle English) "surloine," which in turn was derived from the OF (old French) "surlonge," which itself was a contraction of "sur la longe."

Whether or not King Henry VIII ever knighted a sirloin, and whether or not that changed the spelling to "sir..." may also be as it may be; but I might as well point out that if any of the English Kings who were supposed to have done it did it, it must have been Henry who either coined the joke or gave it the royal stamp, as the term was current by the middle/late 16th Century at the latest -- to the extent that English spelling was standardized at all then. Also (wait for it), English spelling was not really standardized then. It was something of a free-for-all.

On a related note: If other people are interested in modern French names for beef cuts, they might want to look at: Bœuf

BDL

kuan · #20 10-28-2009, 09:01 AM

Quote:

Originally Posted by DuckFat

The rump cover or top sirloin cap (184D) is what is taken off the top of the top sirloin butt.

That's standard American? I had no idea. Hmm...

I guess over here in America Sirloin, and even Top Sirloin is relegated to mass steakhouses. Seems like "finer" restaurants serve only Filet, Ribeye, Strip, and other trendy cuts. Top Sirloin is a wonderfully tender cut and much more affordable than those other more pedigreed cuts.

DuckFat · #21 10-28-2009, 10:02 AM

Quote:

Originally Posted by kuan

That's standard American? I had no idea. Hmm...
Seems like "finer" restaurants serve only Filet, Ribeye, Strip, and other trendy cuts.

The numbers I post are standard numbers for American beef. Any Chef in the USA should be able to order from a meat purveyor with that number. Setting aside the sirloin strip many high end steak houses in the US serve a sirloin.

Phaedrus · #22 10-28-2009, 05:42 PM

I dunno if you could call it a classic, but I love Prudhomme's roasted sirloin. You cut deep incisions across the grain and stuff with heavily carmelized mirepoix, then crust with cajun seasoning and roast. Very tasty.

With the price of tenderloin being so high I see a lot of Steak Au Poivre made with sirloin around here, fwiw.

chefinfrance · #23 10-29-2009, 09:55 AM

[QUOTE=boar_d_laze;283912]Modern French may be as it may be, but the OED as well as every other responsible etymological source I could find on the net, cites the origin of the term "sirloin," as the ME (middle English) "surloine," which in turn was derived from the OF (old French) "surlonge," which itself was a contraction of "sur la longe."

The original question posted by Kuan was ' Is there any classic preperations for top sirloin' my responce was to that question and I added a bit of trivia for the interest of other readers.
This was not a question of spelling but origin.
If you read the recipe below for Beef Royal taken from the Lady Hannah Glasse book, The art of cookery published in 1747 [A book by the way is how us old folk find out information] you will see that she does indeed refer to the cut as Surloin of beef however at no point throughout the book does does she refer to a loin of Venison, veal, lamb or pork as a surloin.
I subscibe to the theory that 'just because its not on the internet does not mean it did not happen and just because its on the internet does not mean its true'.
steve

chefinfrance · #24 10-29-2009, 10:17 AM

As promised recipe from the Lady hanah book of 1747.
Beef Royal
Take a surloin of beef, or large rump, bone it and beat it very well, then lard it with bacon, feafon it with salt, pepper, mace,cloves and nutmeg, all beat fine, fome lemon-peel cut fmall and fome sweet herbs. in the mean time make ftrong broth of the bones, take a piece of butter with a little flower brown it, put in the beef, keep it turning often till it is brown, then ftrain the broth, put all together into a pot, put in bay-leaf, a few truffles, and some ox palates cut fmall. cover it clofe, and let it ftew till it is tender, take out the beef, skim off all the fat, pour in a pint of claret, fome fryd oyfters, an anchovy and fome gerkins fhred fmall. boil altogether put in the beef to warm, thicken your sauce with a piece of butter rolled in flour, or mushroom powder, or burnt butter. Lay you meat in a difh pour sauce over it and fend it to table. This may be eat hot or cold.
This is copied from the recipe so please do not write in with spellig corrections or to tell me my keyboard as a fault with f for s
Steve
To me this is what cheftalk should be about chefs and those with a interest in cookery exchanging information, ideas and thoughts.

oldschool1982 · #25 10-30-2009, 12:15 AM

Hey Kuan! Looks like you definitely got more answer than you bargained for here.

I'm not sure about how far back you consider classic but if you want to go steakhouse classic...........

Black and Blue Baseball cut baby!!!!!!!!!! Maybe a side of a bleu vein mold cheese (sauce or crumbles but I prefer the crumbles

), a couple monkey dishes filled with some fettuccine Alfredo, Broccoli almondine and or creamed spinach.............Now that's classic!

kuan · #26 10-30-2009, 07:59 AM

This is my classic.

Top Sirloin w/ Technique I Learned at Cheftalk

DuckFat · #27 10-30-2009, 08:10 AM

Top sirloins like yours are carried by all Costco's AFAIK. $2.50# for choice here and $4.99 for prime when they have it. No need to tie them. I grill them often. They have a nice flavor.

kuan · #28 10-30-2009, 08:14 AM

Well mine looked like it wanted to be tied. The two sections seem like they wanted to separate.

DuckFat · #29 10-30-2009, 08:54 AM

I do get those pieces in the Costco packs as well. Unfortunately the texture is very different on the piece that wants to separate and it's not connected by any thing other than fat. Tying doesn't do a lot for it IMO, not that tying hurts any, although it might slow you down a bit pan roasting. What I like about thick Top Sirloins is that I can turn off the BGE after I sear them. They absorb plenty of smoke as they rest. While not as tender as some other steaks they have a great flavor.
So others have a better idea of what we are talking about here is a shot of a Sirloin similar to yours before it was cooked.