On Mar 15, 7:30*pm, Wayne Boatwright >
wrote:
> 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.

Cooked rare over a wood fire, I don't see how you could call sirloin
"shoe leather."
Top sirloin is not round steak. Of course, I've never had to be
concerned about the integrity of denture adhesive.
>
> --
> Wayne Boatwright

--Bryan