On Sun 15 Mar 2009 05:17:32p, jmcquown told us...

> "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
>
>

I wouldn't walk across the street to eat a "sirloin steak". Various cuts
of sirloin are good when braised, others when slow roasted, etc. But
grilled? Tough as shoe leather.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.