Sirloin
Sirloin
Sirloin (/sɜːrˈlɔɪn/), from the Middle French surlonge, is a cut of meat from the back of an animal, typically a beef cow or pig. The term originates from the Middle English surloine, which itself was derived from the Old French word surlonge (literally 'above the loin').
Etymology
The term "sirloin" comes from the Middle French surlonge, which is a compound of sur (above) and longe (loin). This refers to the location of the sirloin cut, which is above the loin of the animal. The English term was borrowed from the French in the 15th century and has been used in English texts since at least the 16th century.
Related Terms
- Beef: The meat from a cow, often used to refer to the meat in general.
- Pork: The meat from a pig.
- Loin: A cut of meat from the area of an animal below the backbone.
- Tenderloin: A cut of meat from the loin of an animal, typically more tender than the sirloin.
- Steak: A cut of meat, typically beef, that is sliced across the muscle fibers.
- Roast (meat): A large cut of meat cooked by roasting.
See Also
External links
- Medical encyclopedia article on Sirloin
- Wikipedia's article - Sirloin
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