What is beef sirloin?

Beef sirloin is a sub-prime cut of beef that spans two initial cuts, short loins and sirloin. In some parts of the world it is called eye fillets, fillets or sirloin. It consists of the main muscle PSOAS and is placed under the ribs next to the spine. It is known as the finest of all beef cuts and is not too large in relation to the overall size of the cow. For these reasons, as well as its delicate taste, it is generally the most expensive cut of beef. Other meals requiring very fine beef sometimes also use this cut. It has a very fine texture and is extremely tender. It is also quite slim, but has a very rich taste despite the relatively low fat content, although some higher grades can show more marbling.

The difference in beef shape is easy to recognize. Usually no longer than 18 to 24 inches (45 to 60 cm) and has a roughly cylindrical shape with one end called tail,tapering to the point and the other end, called a butt that has a larger stronger profile created by two connected lobes. The central part is used for Filet Mignon and Chateaubriand. The tail is usually not used for steaks due to its shape. Butt End is suitable for steaks, but they will be thinner than the typical fillet Mignon and are usually called steaks Tenerloin.

Since it includes two initial sections, part of the beef sirloin is sometimes included as part of one of these two sections, short Bedeence. In this case, it is paired with a loin with a belt and cut as a porterhouse steaks. Steaks Porterhouse has a T -shaped bone that separates part of the sirloin and part of the belt loin.

Most beef cuts are suitable for cooking in one particular way. Beef sirloin, which benefits from a series of cooking techniques. Steaks can be mashed or grilled and sirloin roasts are very fine meals. Very thin sliced ​​high quality beef sirloin can even serve raw as a meal known as JAKo Hovie Carpaccio.

Like other beef cuts, Tenerloin is sorted by quality, but the lowest levels are highly desirable. The meat is generally graded according to several factors, but mainly according to the fine veins of fat, which penetrate meat known as marbling. The steak, which shows a high degree of marbling, generally have a higher class. Some extremely fine beef sirloin steaks from specially elevated and caring cowy cows from Kobe, Japanese, are called Wagyu beef can bring hundreds of US dollars or more for a pound (1 pound = 2.2 kg).