On May 18, 1:35*pm, "Dimitri" wrote:

"In the early 1960s Santa Marian’s noticed how much meat was being wasted
using the rib steaks, and felt that something should be done to lower food
costs. So they started experimenting with other cuts which would not be so
costly. As a result Top Block Sirloin was discovered.

Ah, the memories! I remember when my grandparents were living in Santa
Maria in the sixties. Grandma passed on her recipe for "Santa Maria
Steak" using a cheaper cut that became quite tender with the
marinating all day in soy or teriyaki sauce before hitting the grill.

It was an old grilling stand-by of mine for years and I kept the name
alive. Seems to me that the cheaper cuts back then were more tender
and flavorful than the regular or choice cuts we get these days. Am I
the only one that remembers meat like that?

--Lin