Steve wrote to cyber****:

>> 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.


I'm sure that when cyber**** fries up its sliced sirloin and discovers how
tough the meat is, it will learn from its mistake and... and....

BWAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH AHAHAHA!

I *knew* I wouldn't be able to type that and keep a straight face!

No, cyber**** will take the bit in its teeth and keep on making the same
mistake over and over again. There's no real benefit in trying to instruct
it, other than to be able to say, "I told you so" later.

Bob