"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> Regardless of what you fat lovers say, this is my favorite cut of beef. I
>> use it like steak, done medium rare. I put it in stews and soups. I roast
>> it
>> and slice it thinly for sandwiches.
>>
>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
>> knives and freezer bags and divide it up tomorrow. Frying up a thick
>> slice
>> and eating it with garlic salt and lots of pepper as I work.
>>
>> http://tinyurl.com/comjr2
>
> It's a Sirloin Tip, which is important to differentiate it between,
> say, a "Top Sirloin".
>
> Let me guess - you think everything labeled "sirloin" is the same,
> right? You may think differently here shortly.
>
> If that were my piece of beef... ahhh - never mind. You'll find
> out soon enough it's not want you think it is. It sure as hell
> ain't going to make steaks, though. Maybe swiss steak.
>
> -sw



I always wonder about the chain restaurants that chime "Grilled Sirloin!"
It's a pretty tough cut of beef; one can hope they marinated or brined it
for a while before cooking it.

Jill