"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> >
>> > 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 use a Jaccard Tenderizer on Sirloin.
>
> Works pretty good.
> --
> Peace! Om
>

I do that with round steak. I tenderize round steak to make "swiss steak"
or (very rarely) country-fried steak. Sirloin never hits my shopping cart.

Jill