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It often indicates a user profile. Log out. US Markets Loading H M S In the news. Life Contributors. Jonno Hill , AskMen. Many times, the reputation of a sirloin steak is so strong, it is ordered without people even know what they are ordering.
They just know they have enjoyed sirloin before and they want it again. The juicy details may surprise you. Sirloin steak is divided into several types of steak based on the region where it is extracted from the animal. First, It is cut from the rear back portion and the short loin from which the porterhouse and T-bone steaks are cut.
The sirloin is found at the back towards the rear leg and is divided into two boneless cuts referred to as the top sirloin and bottom sirloin. They are separated by cutting along the natural seam between the knuckle and the primary muscle of the top sirloin known as gluteus medius.
However, if we start getting too technical and scientific, we lose the juice, tender, delicious objective of this article which is really supposed to be focused on how come sirloin is so popular and such a great cut for back yard barbecues everywhere! The top sirloin is made up of boneless steaks that are trimmed to varying degrees.
It comprises a triangular muscle known as sirloin cap or biceps femoris, which are often cut into steaks known as culotte or cap steaks. Top sirloin steaks and fillets are some of the economical choices you can choose for a grill compared to the expensive rib and short loin cuts. Roasts derived from this section deliver a good balance of value and flavor. Cuts from the bottom sirloin provide a lot of stew meat and ground beef and are mostly used for roasts.
It is located closer to the rear legs of a cow where muscles get tougher. The tri-tip is the most common bottom sirloin roast that is fairly lean and desirable for slow cooking due to the layer of fat on the outside. It is moderately tender, lean and juicy with very little fat content. Sirloin steak is flavorful but potentially chewy because they are leaner. It can either be cooked low and slow or hot and fast to prevent toughness. Equally, certain parts of the bottom sirloin, such as the tri-tip, ball-tip, or flap steak, will do well for dishes such as kebab or stew.
Use it purely for a steak, however, and the bottom sirloin is likely to prove tough, chewy, and chunky. Bottom line: it's probably not going to be the worst steak you'll ever eat, but it definitely won't be the best, either.
Otherwise known as the New York strip , the ambassador steak, the strip loin steak, the Kansas City strip, the club steak, the Omaha steak, or whatever other name you care to give it, the strip steak is a cut of meat that comes from the short loin, which is located in the top-center of the cow's body, just in front of the sirloin.
Put more simply, the strip cut is what remains once you take the tenderloin away from the short loin. Serve them together, and you've got a T-bone or Porterhouse steak — which we'll come on to in good time. Now, if you're after a middle ground between tender and tough, the strip steak is probably the steak for you. It's got a little chew to it, without being a nightmare to eat. It's also great for flavor and moisture, thanks to the marbling you'll find across the breadth of the cut.
Sadly, however, this marbling does mean strip steak can be a little on the pricey side, and it's debatable whether that extra cost is really worth it, especially compared to some of the other arguably superior expensive cuts out there. For the record, you can sometimes find bone-in strip steaks think of it like a T-bone without the tenderloin which are otherwise known as shell steaks or club steaks , and these versions pack some extra flavor.
Always worth considering, but again, expect to pay a little more for the privilege. One of the steaks you might not have heard of is the vacio steak , an extremely popular steak in Argentina but it's available here too.
The vacio is a primal cut of the flank, but it's actually quite different from a flank steak. In the cow, the vacio hangs beneath the loin and is bolstered by the cow's belly, which encases the meat in layers of fat. When butchered, the vacio steak has an unusual diamond shape, weighs between four and five pounds, and can feed a good-size party of hungry Argentines via The Spruce Eats. It's always slow-grilled whole, then sliced, and the well-marbled meat is tender and very flavorful.
The crispy belly fat is almost as cherished as the steak itself. In France, the vacio steak is called the bavette d'aloyau. It's the exact same cut, but as you might expect, it's cooked in the French way. The bavette is cut into individual steaks and is either marinated and grilled or pan-fried in butter naturally! Now we come to the other part of the sirloin, and by far the better choice for steak fans. The top sirloin comes from — you guessed it — the upper portion of the sirloin butt , and is usually presented in the form of a tender, boneless steak.
Now, while it may not be the most tender cut of beef, especially compared to some of the pricier cuts, it's not too tough at all and careful cooking can prevent it from becoming too chewy. The great thing here is that top sirloin is hugely flavorful, and often marbled nicely. It's also fairly lean, making it a little healthier than its rival cuts.
But the best thing top sirloin has going for it is that it's great value for money. You're unlikely to have to shell out as much cash as you would for a good ribeye or T-bone, for example, but you're going to get a much better steak than cheaper options such as the round or bottom sirloin. It's also versatile, being as suitable to a Stroganoff or a kebab as it is a steak.
If you're cooking on a budget, this is probably one of the best options you could choose. A T-bone steak is cut from the forward section of the short loin on a steer , and contains both a strip of top loin i.
And what you've got here is a great combination of the texture and flavor of those two cuts, in one impressively-sized chunk of beef. The strip steak has got all the flavor, and the tenderloin has got that amazing, tender feel to it.
With the T-bone, you get to experience both at once. The last big positive of the T-bone, if you're the kind of person who gets a kick out of this and who isn't? And they always look so good. There are two downsides to T-bone steaks, though. The first is that they're usually crazy expensive, partly because they combine two prized cuts of beef, and partly because they seem to have become so popular in high-end restaurants.
The other is that they lack some of the versatility of tenderloin alone, which can be used in a number of different ways. They're not huge negatives, however, and if you're hankering for a good old fashioned hunk of steak — a real steak lover's steak, you know?
Also known as butler's steak or boneless top chuck steak, flat iron steak is a relatively modern cut of beef as far as butchering techniques go. According to Kansas City Steaks , flat iron steak comes from the shoulder region or "top blade" section of a cow. The meat is full of rich juicy marbling and is incredibly tender but for years had been considered unusable because of a very tough sinew that typically runs through that region of the animal.
Omaha Steaks has reported that researchers at the University of Nebraska and the University of Florida actually set out on a scientific study to figure out how to best make use of the piece of meat, ultimately determining that if you sliced the meat off at either side of that tough sinew, you'd be left with an intensely flavorful and highly affordable cut that was ideal for grilling, broiling, or pan-frying.
And they were right! Many chefs consider the flavor and texture of flat iron steaks similar to more popular and pricy cuts like filet mignon.
By definition, they're inherently smaller pieces of meat so you may not want flat iron for a Sunday feast. But for an affordable, week-night dinner they're ideal whether you're eating them whole and fresh from the grill or cast-iron skillet or slicing thinly for a stir-fry or fajita. Because of the ample marbling, most experts recommend cooking flat iron steaks to medium-rare and seasoning liberally with coarse sea salt and fresh black pepper.
Okay, maybe you can do a little better. To all but the most discerning eye, the porterhouse steak is pretty much the exact same cut of steak as the T-bone steak.
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