Peter Aitken wrote:
> "Daisy" wrote:
> >I have tried for years and years to make sirloin steak work. And
> > failed. I don't know what cooks in the US regard as sirloin
steak,
> > but let's just assume it is the meat cut one removed from the whole
> > fillet.
> >
>
> Sirloin is not from the fillet - it is a separate cut entirely.
Steaks cut
> from the fillet are called filet mignon in the US.

Um, in the US there is no such beef cut as "fillet" ... filet mignon is
cut from the *tenderloin*. Sirloin may well contain a portion of the
tenderloin. The OP is not from the US, in other countries meat is
butchered differently and goes by different nomenclature. The OP may
like to know that top sirloin makes excellent ground steak, ie. 12
ounce portions formed into one inch thick ovals, grilled/fried.

The uninformed often refer to "fillet" steak when they mean Delmonico
steak, Kansas City (strip) steak, shell steak, sirloin club steak and
strip steak... if ever you see "fillet steak" listed on a US restaurant
menu consider it an omen and walk out.

sirloin
This cut of beef lies between the very tender SHORT LOIN and the much
tougher ROUND. As would be expected, the meat cuts from the portion
near the short loin are more tender than those closer to the round.
Sirloin is usually cut into steaks or roasts. Bone removed, the cuts
are referred to by the names of the three main muscles. Top sirloin is
a continuation of the tender top loin muscle of the short loin. *The
tenderloin is part of the tenderest muscle (which also continues from
the short loin)* and the bottom sirloin, which is part of the same
(less tender) sirloin tip muscle found in the ROUND. The best-known
bone-in sirloin steaks (in order of tenderness) are pinbone, flat bone,
round bone and wedge bone.

=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
=20
=20
Sheldon