where did the name sirloin steak come from
Sirloin steak


The sirloin steak is cut from the sirloin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian
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Flap steak


Flap steak, or flap meat (IMPS/NAMP 1185A, UNECE 2203) is a low-end beef steak cut. It comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England, but is typically ground for hamburger or sausage meat, elsewhere. The flap steak is sometimes confused with the higher quality hanger steak. The item consists of the obliquus internus abdominis muscle from the bottom sirloin butt. The cut is sometimes inaccurately sold
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Top sirloin


Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin. The USDA NAMP / IMPS codes related to this subprimal cut are 181A and 184. 181A is
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Entrecôte


In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a
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Sirloin steak


butchery, the word "sirloin" refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American "sirloin" is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. The word sirloin derives from the Middle English "surloine", itself derived from the Old French word "surloigne" (variant of "surlonge"), that is, "sur" for
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L'Entrecôte


Around the world, many restaurants featuring steak dishes use the word "entrecôte" as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialize in the "contre-filet" cut of sirloin and serve it in the typical French bistro style of "steak-frites", or steak and French fries: In 1959, Paul Gineste de Saurs purchased an Italian restaurant called Le Relais
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Strip steak


Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak. In New Zealand and Australia, it is known as Porterhouse and Sirloin (striploin steak) and can be found in the "Handbook of Australian Meat" under codes 2140 to 2143. In the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as "contre-filet". Delmonico's Restaurant, an operation opened in New York City
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Rump steak


Rump steak is a cut of beef. It may refer to: The British and Commonwealth English "rump steak" is commonly called "sirloin" in American English. On the other hand, British "sirloin" is called short loin or "porterhouse" by Americans. Rump steak corresponds roughly to the French cut "culotte" (literally, the 'panties', 'underwear'), which is used for different recipes: In the 20th century the English term "rump steak" was adopted, although with modified
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Gineste de Saurs


of Paris, near Porte Maillot, offering but one main dish: the traditional French bistro meal of "steak-frites", or steak-and-chips. The beefsteak used was the cut of sirloin known in French as "contre-filet" or "entrecôte", and accordingly the restaurant was named Le Relais de Venise – L'Entrecôte. Where most restaurants served "steak-frites" with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce. A simple salad of
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Beef


Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients. Most beef skeletal muscle meat can be used as is by merely cutting into certain parts, such as roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on
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Chateaubriand steak


Chateaubriand steak (also chateaubriand) is a meat dish cooked with a thick cut from the tenderloin filet. In contemporary times, chateaubriand cuts of beef refer to "a large steak cut from the thickest part of a fillet of beef". In the gastronomy of the 19th century, the steak for chateaubriand was cut from the sirloin, and the dish was served with a reduced sauce named chateaubriand sauce (or a similar sauce) that is prepared with white wine and shallots moistened with demi-glace, and mixed with butter
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Pork chop


pork consumption. The center cut or pork loin chop includes a large T-shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much connective tissue. The shoulder end produces chops that are considerably fattier than the chops taken from the
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Entrecôte


steak cut from the "contre-filet" may be called a Porterhouse steak (as the term is understood in Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the "contre-filet" is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the
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Cube steak


Cube steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer, or by using an electric tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken fried steak. In Ireland, Canada, Australia, and some parts of the United States, cube steak may be called a minute steak, because it can be cooked quickly.
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Pepper steak


Pepper steak () is a stir-fried Chinese American dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced green and/or red bell peppers and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe. Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original
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Sirloin Stockade


restaurant franchises. As of June 2016, the company operated over 80 restaurants in 9 U.S. states and in Mexico. As of May 2019, the store locator lists only 15 locations. The restaurants are typically in size and have around 100–115 employees at each location. Circa December 2014, a Sirloin Stockade location in Galesburg, Illinois discontinued offering steak in its buffet due to escalating beef and food prices, but continued to offer steak as a menu item. Sirloin Stockade has grown into Stockade Companies, a multi-concept restaurant company
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Beefsteak


. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city in which they became famous. The amount of time a steak is cooked is based upon personal preference; shorter cooking times
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T-bone steak


The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebrae with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The
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Sirloin steak


'above' and "longe" for 'loin'. In Modern French, the cut of meat is called "aloyau" or "faux-filet". A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin". There is no reliable evidence
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Carne asada


Carne asada is a dish of grilled and sliced beef, usually "arrachera", sirloin steak, tenderloin steak, or rib steak. It is usually cooked with some searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes. The term "carne asada" translates literally to "grilled meat"; the English "roast beef" is so named in Spanish. The term "carne asada" is used in Latin America, and refers to the style of
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Hamburger


dates to the 1920s in the United States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois. This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. Steak burgers are a primary menu item at Steak 'n Shake restaurants, and the company's registered trademarks
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Kobe beef


familiar to UK consumers. In June 2014, the German discounter Aldi announced that it was going to introduce Wagyu beef steaks, "with every store receiving a limited number of 50 steaks, priced at a very competitive £6.99 for an 8-oz (225-g) sirloin and rib eye". However, Aldi’s Wagyu beef was sourced from New Zealand, where the exclusively grass-fed cattle are allowed to roam, more in keeping with changing standards of animal welfare (in Japan cattle are "confined in small pens and given
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Steak


the middle when sliced. Uncooked beef steak can be served raw, such as in steak tartare. Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare. The different cuts of steak are - rib eye, sirloin, tenderloin, rump, porterhouse, and t-bone. Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the
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Sirloin Stockade


in 1966. The original location had a giant 1,800 pound (820 kg) plastic ornamental cow at the location circa the 1970s. Other locations also had, and some continue to have, such large ornamental cows on trailers and mounted atop outdoor signage. Sirloin Stockade restaurants provide an all-you-can-eat buffet, serving breakfast, lunch and dinner. Sirloin Stockade fare include broiled steaks, chicken and fried shrimp, among others. In 2008, there were 28 company-owned and managed Sirloin Stockade restaurants and 74
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Steak


with over 50% going to the United Kingdom. The "Steak of Origin" competition has been run for a decade on behalf of the Beef+Lamb Corporation of New Zealand. It "aims to find the most tender and tasty sirloin steak" in the country. Criteria for judging claims to include tenderness, pH, marbling and percentage cooking loss", but while these data are collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, at which objective taste from
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Round steak


A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat
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Hamburger


hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska. Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company. It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll. Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger. In 2004 Steak
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Steak


Stone's Chop House in 1921. Accounts of travellers in 19th-century London refer to their "dining off mutton chop, rump steak and a 'weal' cutlet", as well as hams and sirloins. Delmonico's restaurant in New York City, which opened in 1827 and stayed open for almost 100 years, has been described as "the most famous steak restaurant in American history". Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style
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Svíčková


Svíčková, or svíčková na smetaně is a Czech meat dish and one of the most popular Czech meals. It is sirloin steak prepared with vegetables (carrots, parsley root, celeriac and onion), spiced with black pepper, allspice, bay leaf and thyme, and boiled with double cream. It is generally served with "houskové knedlíky" (bread dumplings). Svíčková, or svíčková na smetaně (marinated beef sirloin) is a typical Czech dish and one of the most popular Czech meals. It is sirloin marinated overnight
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The Stone Balloon


to remember a person's name and their drink when they walked in, even if they hadn't been to the island for a couple of years. He was also a top cricket player. Clementine, along with her husband Walter and her sister Eileen, kept the kitchen going. The waitresses, nicknamed "Balloon girls", were often local school teachers during the day. On the menu were Stone Balloon hamburgers, steak sandwiches, club, sirloin and tenderloin steaks, and chicken, as well as baked potatoes served with
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T-bone steak


-bone has the meat-cutting classification IMPS 1174; the porterhouse is IMPS 1173. In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. However, nowadays some British on-line butchers also offer American style porterhouse steaks. In New Zealand and Australia, a Porterhouse is striploin steak off the bone. The origin of the term "porterhouse" is contentious
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Steak 'n Shake


repaired and its dining room expanded. In the late 1990s, Steak 'n Shake sold this building to the Monical's Pizza company. Steak 'n Shake's slogan "In Sight It Must Be Right" originally referred to Belt's practice of wheeling a barrel of T-bone, sirloin, and round steaks into the public area of his restaurant, then grinding them into burgers in front of his customers. This practice was intended to reassure customers of the wholesomeness of the product; at that time, ground beef was
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Finger steaks


Finger steaks consist of 2–3” long by 1/2" wide strips of steak (usually top sirloin), battered with a tempura-like or flour batter, and deep-fried in oil. Typically they are served with French fries and a buttered piece of thick toast. They are commonly found in restaurants, bars, and fast-food joints (either handmade or of the frozen variety) in Southern Idaho and less frequently in nearby states but are not well known outside the Inland Northwest. Finger steaks are purported to have
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Gino's Hamburgers


known for hamburgers such as the Sirloiner, which was made from sirloin steak (and was originally a staple of Tops Drive Inn), and the Gino Giant, which predated and later competed with the Big Mac. The company held the franchise for Kentucky Fried Chicken in the Mid-Atlantic states. The company's jingle, played during radio advertisements in the early years was "Everybody goes to Gino's, 'cause Gino's is the place to go!" The company also became known for its philanthropic efforts. Marchetti,
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Kansas City Steak Company


Grosenheider (president, consumer division), The Kansas City Steak Company distributes meat products to restaurants across the United States and delivers packaged gourmet products nationwide. Kansas City Steak Company uses Midwestern corn-fed beef to create and sell Filet Mignon, Kansas City strips, top sirloin, T-bones, Porterhouse and ribeye steaks, beef roasts and Steakburgers. The company's offerings include their Private Stock line of USDA Prime beef and American Style Kobe beef. A selection of poultry, pork, seafood and desserts complete the company's
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Steak tartare


with capers and fresh herbs. It was formerly made of horse meat. It is usually served with french fries. In the Czech republic and Slovakia steak tartare ("tatarský biftek") is found in many restaurants. The meat is ground lean sirloin and has a raw egg yolk in a dimple in the middle. The meat can be premixed with herbs and spices, but usually the customer is given spices and condiments to add to taste. Steak tartare is typically served with toasted bread and raw garlic cloves for rubbing on
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A16 (restaurant)


including a private dining room. A16's menu focuses on the cuisine of Campania, Italy. A16 is well known for its wood-fired pizza. Other dishes include braised octopus, fettuccine made with black pepper served with pig's trotters, sirloin steak and goat chop. Main courses come with a side dish of the diners choice, including cannellini beans or broccoli with calabrian chiles and colatura di alici. For dessert, the restaurant serves a chocolate tart with sea salt. The menu offers many local ingredients from the San Francisco
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Remote (1993 film)


stepping on the alarm pads. Randy attempts to steal the gun, but it proves too heavy for Gunther to lift. Getting hungry, Randy uses Gunther to steal Louis' sirloin steak and then when attempting to steal the can of baked beans, Randy runs into the same problem he did with the gun earlier and is forced to drop the can on Richie's head, which he believes Louis did. At her game, Judy gets worried about Randy not being there and calls his house and leaves a message. Marti hears
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Steak and eggs


Steak and eggs is a dish prepared with beefsteak and eggs as primary ingredients. It is most typically served as a breakfast or brunch food, but may be consumed at any mealtime, such as for dinner in the evening. Various types of beefsteaks can be used, such as rib eye, strip, sirloin and flank, among others. Additional ingredients may include bell pepper, garlic, onion, butter, salt, pepper, seasonings and others. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce,
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Texas Roadhouse


This includes the salads and dressings (the only dressing not made from scratch is low-fat ranch), sauces and side dishes. Each store employs its own baker and butcher or meat cutter. Their steaks are hand-cut (with the exception of the Porterhouse steaks, which are cut off-site and vacuum-packed) and are never frozen. Salmon is also cut off-site and vacuum packed. The main seller on the menu is their 11-ounce USDA Choice Sirloin. The manager of a Texas Roadhouse requested
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Culture of England


England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage pie, fish pie, Lancashire hotpot, scouse, Beef Wellington, steak and kidney pudding, stuffed marrow savoury
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Lomo saltado


Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. The dish is normally prepared by marinating sirloin strips in vinegar, soy sauce and spices, and stir frying these with red onions, parsley,
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Steak 'n Shake


a hybrid of fast-food to-go service and diner-style sit-down service. Many Steak 'n Shake restaurants are open 24 hours a day, seven days per week. The menu features primarily burgers and hand-dipped milkshakes, though other entrees, side items, and drinks are also available. The corporation's slogan "Famous for Steakburgers" refers to its most prominent food item, the "Steakburger", so called because it was originally made from a mixture that included T-bone, sirloin
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Jack in the Box


(Portuguese sausage, eggs, and rice platter) and teriyaki chicken and rice bowl. In the Southern United States, the company offers biscuits and sweet tea. In Imperial County, California, some locations sell date shakes, reflecting the crop's ubiquity in the region's farms. In the spring of 2007, Jack in the Box also introduced its sirloin burger and followed this up recently with the sirloin steak melt. Its more recent foray into the deli market was the less-popular Ultimate Club Sandwich which was initially removed
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Santa Maria, California


Barbara Business College, which has been serving the community since 1982. Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley. The tri-tip steak has its roots in Santa Maria. Tri-tip is a cut of beef from the bottom sirloin. It is a small triangular muscle, usually per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria.
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Shoeless Joe's


Shoeless Joe's is a sports-themed restaurant chain located in Ontario, Canada. The chain founded in Toronto in 1985. They specialize in chicken wings, but also serve a variety of foods on their menu including Mucho Nachos, quesadillas, sandwiches, soups, salads, baby back ribs, angus steaks, and sirloin burgers. The name is a reference to a former Major League Baseball player named Shoeless Joe Jackson. The original location was located on Eglinton Street in Toronto, Ontario as a local community sports bar. Investor
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Café de Paris sauce


Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an "entrecôte" (in American English: a rib eye steak) or a "faux-filet" (in English: a sirloin steak) the resulting dish is known as ""entrecôte" Café de Paris". The sauce was first popularised in the 1940s by the Café de Paris restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and "entrecôte
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American cuisine


include the ribs, brisket, sirloin, flank steak, skirt steak, and t-bone. Historically, Spanish settlers that came to the region found it completely unsuitable to the mining operations that much older settlements in Mexico had to offer as the technology of the age was not yet advanced enough to get at the silver that would later be found in the region. They had no knowledge of the gold to be discovered in California, something nobody would find until 1848, and knew even less about the silver in Nevada,
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Top sirloin


obtained from 181 after removing the bottom sirloin and the butt tender (the part of the tenderloin which is in the sirloin). 184 is obtained from 182 after removing the bottom sirloin. The foodservice cuts from 184 are 184A through 184F, its portion cut is 1184 and, the "subportion" cuts from 1184 are 1184A through 1184F. 181A is not further divided into foodservice cuts. In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100. The word comes from the Middle
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To Sirloin with Love


reveal a Texas Ranger badge with Boomhauer's name and picture, the only definitive indication of his career in the entire series (the first indication of his career ever revealed in the series, though an early episode hinted that Boomhauer was an electrician who lives off workman's compensation due to an unmentioned injury on the job). As the cookout progresses, Bobby realizes that he is about to put the last steak on the grill, but Hank assures him that he will be grilling his whole life. Bobby and Hank agree,
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Danish cuisine


. Hence, cattle bred for their meat were formerly rare and expensive. Dairy cattle rarely make good meat cattle - especially after several years as dairy cows- and for that reason, beef has traditionally been ground and cooked as patties or prepared as boiled roast or soup. Today meat-cattle is more common and steaks are popular, especially top sirloin steak of beef ("culottesteg") is a classic dish to serve for guests. Poultry consumption is dominated by chicken, with chicken filet and as the most popular choice.
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Burger King premium burgers


about $39 million in lost productivity, the product was introduced in 1979. Despite these possible sales losses and time issues, the new products were successful and the company's sales increased by 15 percent. Included in the new line was the Sirloin Steak Sandwich, a single oblong patty made of chopped steak served on a sub-style, sesame seed roll. It, along with the Original Chicken Sandwich, was one of the first attempts by a major fast food chain to target a specific demographic, in this case adults
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Steak tartare


pickled and salted mushrooms and toasted white bread. In Wisconsin, it is quite popular among the descendants of German immigrants, using raw ground sirloin, rye bread as in Germany, salt, pepper and chopped raw onions. It is popularly known as the "cannibal sandwich" among many Wisconsin residents. Chilean cuisine features a dish of prepared raw beef called crudos. In southern Brazil, influenced by German immigrants, it is known as Hackepeter or "Carne de Onça" in Curitiba where this dish is very common and served covered
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Super Chief


". Breakfast and lunch were served "à la carte", while dinner could be ordered either "à la carte" or "table d'hôte". The elaborate dinner offerings generally included caviar and other delicacies, cold salads, grilled and sauteéd fish, sirloin steaks and filet mignon, lamb chops, and the like. For discerning palates, elegant champagne dinners were an option. One of the "Super Chief"'s most popular signature dishes was the AT&SF version of "pain perdu", simply and appropriately named "
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Loin


further butchered from the loin section of cattle and pork contain the name "loin" such as tenderloin and sirloin. In American culinary arts the loin section of meat from the top half of cattle is divided into three sections. The various cuts of beef from this section are named sirloin, tenderloin, top sirloin, and short loin. They are named for their respective parts on the cattle. In the British butchery tradition, the same set of muscles is generally referred to as the "rump". It has been suggested
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Loin


The loins (or: lumbus) are the sides between the lower ribs and pelvis, and the lower part of the back. It is often used when describing the anatomy of humans and quadrupeds (such as horses, pigs or cattle). The anatomical reference also carries over into the description of cuts of meat from some such animals, e.g. tenderloin or sirloin steak. In human anatomy the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis
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Breaded cutlet


", and it is usually made of beef, pork or chicken. This dish is also known as "milanesas", and it is prepared by breading and frying thin pieces of meat. "Escalopas" can be found from fancy to simple restaurants. In Cuba, breaded cutlet is served as steak "milanesa", made with a thin cut of sirloin, breaded and fried, with tomato sauce on top and sometimes melted cheese. It is usually served with traditional Cuban side dishes. If not accompanied by the tomato
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Top sirloin


English "surloine", which itself was derived from the Old French word "surlonge", meaning "sur la longe" or "above the loin". In Modern French, the term evolved to become "aloyau" or "faux-filet". An often quoted false etymology suggests that "sirloin" comes from the knighting by an English king (various kings are cited) of a piece of meat. However, the English cut of Sirloin includes the large portion of beef which includes the short loin, top
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Biltong


vinegar, sugar, dry ground chili peppers, nutmeg, paprika, lemon juice, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used.
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Aristology


largely superseded by "gourmet", which is also the older word, borrowed into English in 1820. An Aristologist is likely to place great importance on the experience, skill, and artistic integrity of the chef, and disdain the use of cookbooks, ready-made ingredients, and other conveniences. "" The Aristologist took a keen interest in the menu, and thought very hard about what red wine he was going to choose to go with his sirloin steak."" The word is derived from the Greek άριστον (
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Ranch steak


The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Ranch steak is generally flavorful, but a bit tough. The best results are achieved if the steak is not cooked beyond medium when using dry
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Shooter's sandwich


left weighed down overnight, which causes the juices from the meat to soak into the bread. Other cuts of beef, such as rump steak, ribeye and sirloin, can be used to prepare the dish, and cooked onions or shallots are sometimes used. Duxelles, a sautéed preparation of mushrooms, onions or shallots, and herbs that is reduced to a paste, is sometimes used in the sandwich. Dijon mustard and horseradish are sometimes used as accompanying condiments. The shooter's sandwich is similar in style to the Beef Wellington
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To Sirloin with Love


the final episode to air. Four previous episodes from the thirteenth season originally premiered in syndication nightly from May 3 to May 6, 2010. The title of the episode is a reference to the British drama "To Sir, with Love". Hank finds himself left alone with Bobby when Peggy decides to spend an evening with the other women of the neighborhood. The two have an uneasy dinner at a steakhouse, during which Bobby surprises Hank by accurately pointing out the inferior quality of their steaks. This draws the attention of
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Pesto


mushrooms. In more northern countries, ramson leaves are sometimes used instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "tallarines verdes" (meaning "green noodles", from Italian "tagliarini"), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak. Vegan
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Burger King premium burgers


on its premium burgers that have different ingredients from the standard sandwich recipes. Being one of the company's major business strategies, these sandwiches have sometimes been the center of product advertising for the company. The Sirloin Steak sandwich was introduced in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for Burger King. During the mid-1970s, Burger King was having issues with its operations, franchises and image. In 1978, Donald N. Smith was hired from McDonald's to help restructure the corporate operations
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List of Burger King products


audience on the other. The hope is that the customers would be drawn in initially for the lower prices of the value-menu and upgrade to the more expensive products, upping overall sales. The chain's first major attempt was part of their Specialty Sandwich line that was introduced in 1979 was the Sirloin Steak Sandwich. After the failure of the Specialty Sandwich line, Burger King went on to introduce several other premium burgers made from a variety of meats. One major example introduced in 2002 was the BK Back Porch Griller sandwich
10015221
Burger King premium burgers


lower cost value menu dedicated to a more cost-conscious audience on the other. The hope is that the customers would be drawn in initially for the lower prices of the value-menu and upgrade to the more expensive products, upping overall sales. The chain's first major attempt was part of their Specialty Sandwich line that was introduced in 1979 was the Sirloin Steak Sandwich. After the failure of the Specialty Sandwich line, Burger King went on to introduce several other premium burgers made from a variety of meats. One major
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Steak 'n Shake


, and round steaks. The "Steak" in the restaurant name comes from that menu item. Gus Belt (born in Morrisonville, Illinois) founded Steak 'n Shake in Normal, Illinois in February 1934, after serving four years in the United States Marine Corps. He converted the combination gas station and chicken restaurant that he owned (Shell's Chicken) into a hamburger stand. The original building at the intersection of Main Street and West Virginia Avenue was damaged by a fire in the early 1960s, but it was
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Parmigiana


of Parmigiana in Brazil: "filé de frango a parmigiana" (chicken fillet parmigiana), "berinjela a parmigiana" (eggplant parmigiana) and "bife à parmigiana " (beef parmigiana), the latter of which may specify a prime cut if used, with "filé mignon à parmigiana" (tenderloin parmigiana) and "contra-filé à parmigiana" (sirloin steak parmigiana) being common. In Brazil, Parmigiana dishes are usually served with either white rice and french fries or with pasta in a tomato sauce.
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Shabu-shabu


local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States and Canada. The dish is usually made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive meat, such as "wagyu", may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum
3151858
Potato chip


, and sirloin steak with mushroom sauce flavored potato chips are sold. In Japan, flavors include norishio (nori and salt), "consommé", wasabi, soy sauce and butter, garlic, plum, barbecue, pizza, mayonnaise, and black pepper. Chili, scallop with butter, teriyaki, takoyaki, and yakitori chip flavors are also available. Major manufacturers are Calbee, Koikeya and Yamayoshi. The market in the United Kingdom is led by Walkers, which held 56% of the British crisp market in 2013.
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Dry matter


varies widely. A large number of foods are more than half water by weight, including boiled oatmeal (84.5%), cooked macaroni (78.4%), boiled eggs (73.2%), boiled rice (72.5%), white meat chicken (70.3%) and sirloin steak (61.9%). Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. Some foods have a water content of less than 5%, e.g.
16831785
Black Lake (Louisiana)


Residents about Black Lake use the Campti and Clarence ZIP Codes, 71411 and 71414, respectively. They are zoned to Lakeview Junior/Senior High School. There are boat launches and campgrounds for fishing and boating. Bell's Camp, founded in 1936 by the late Albert and Eva Bell, is still operated by their daughter, Joy Bell Wimberly (born 1924). Nearby is a catfish and steak restaurant known as Sea and Sirloin, which opened in 1983. Black Lake is wide in some places such as at the Hwy
19876325
Whoa Nellie Deli


said that Whoa Nellie Deli is an "exceptional eatery" that "offers unexpected surprises with great selections of fine foods." The Los Angeles Times described chef Matt Toomey as "a manic figure in a white chef's jacket and a baseball cap" whose "charisma and sense of humor are reflected in his cooking." The apricot and wild berry glazed pork loin and the top sirloin steak with a dozen grilled shrimp were described as "beautifully presented and cooked to perfection." The dining experience was summarized this way:
20254273
Martin Waldron


a meal in 1963 —when two could dine opulently for $15 —Waldron and a colleague went to an expensive Miami restaurant. They ordered Caesar salads, sirloin steaks, desserts and two brandies, and hit their $30 target by paying for the glasses the brandy came in and adding a $5 tip. His coverage earned the newspaper the Pulitzer Prize for Public Service in 1964, its first Pulitzer. It resulted in changes in the way the state of Florida managed highway construction projects. Waldron moved to "The New
2742925
Milanesa


dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with french fries, refried beans, rice, and a lettuce salad. In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. They are eaten with white rice and other side dishes such as salad, lentils or
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Breaded cutlet


usually sirloin steaks) but also thin chicken fillets. The meat is seasoned with salt and pepper, dipped in beaten eggs and covered with flour or bread crumbs and fried in vegetable oil. If breaded, they are normally covered with flour first before being dipped in the egg. Lime juice is then squeezed over the cutlets before serving or eating them, and they are also seasoned with hot sauce often. "Milanesas" are eaten with white rice and other common side dishes, such as salad, lentils or beans. The
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Hawksmoor (restaurant)


/donated over £500,000). Giles Coren, reviewing the Seven Dials branch in "The Times", praised it as "great, great steak. Best you’ll find anywhere. ... cooked medium rare at Hawksmoor's suggestion and had deep black charry cooking flavours and sweet pink fruity juices. The fillet was uncommonly flavourful, the sirloin unusually tender. There was no texture-taste compromise to consider, it was all good. All, all good". A. A. Gill, reviewing the same place a few months
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Burger King Specialty Sandwiches


more on a higher quality product. Included in the new line was the Original Chicken Sandwich, a ham and cheese sandwich, a roast beef sandwich, a new fish sandwich called the Long Fish Sandwich, and a new burger called the Sirloin Steak Sandwich. The ham and cheese sandwich replaced an earlier version ham and cheese sandwich called the Yumbo that was served hot and was the size of a hamburger. In 1981 the chain tested a veal parmigiana sandwich in limited areas of the United States and took it national in 1982.
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Spring Creek Lodge


, the cabin was lit with Coleman gas lanterns and Aladdin lamps. Breakfast patrons looking for a quick pick-me-up might have chosen two doughnuts and a cup of coffee for 35 cents, according to an early menu that has been preserved in family scrapbooks. Hungrier customers would have dug deeper into their pockets for a full, cooked breakfast for $1.85. A typical dinner at the lodge consisted of sirloin steak, baked ham or barbecued spare ribs, along with potatoes, candied yams, a side of vegetables,
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Raymond Kelly


'He's not a cop,' says one retired chief, dismissively. 'He's on patrol for a blink of an eye and tells guys on patrol ten years how to do their jobs.' Says another, 'He gives you all the ingredients to make shrimp scampi and says he wants sirloin steak.'" However, his long service stands in stark contrast to that of his predecessor, Bernard Kerik. Kerik served as an NYPD officer for only 8 years before he was appointed commissioner by Mayor Rudy Giuliani
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Steak and Ale


and folded it into its restaurant group with Burger King, Bennigan's, and other stores. At the time, the company had 113 locations of Steak and Ale and Jolly Ox (the name Steak and Ale used in markets that did not allow a reference to liquor in a restaurant name). In 1982, Pillsbury spun off the company and Bennigan's into the independent S&A Restaurant Corp. Steak and Ale grew as one of the first chain dinner houses to its height in the late 1980s with 280 locations, before competition that
5223524
Diamond Jim Brady


It usually comprised "two or three dozens oysters, six crabs, and two bowls of green turtle soup. Then in sumptuous procession came six or seven lobsters, two canvasback ducks, a double portion of terrapin, sirloin steak, vegetables, and for dessert a platter of French pastries." Brady would even include two pounds of chocolate candy to finish off the meal. A gregarious man, Brady was a mainstay of Broadway nightlife. He often dined with popular society. After further investments in the stock market, Brady accumulated
3631993
Marco Allen Chapman


the court system) found that Chapman's plea was, "competently, knowingly, intelligently and voluntarily made and because the death penalty was not a disproportionate sentence for his heinous offenses," Marco Allen Chapman became the thirty-sixth murder executed in the United States as of 2008. For his final breakfast, he ate pancakes, fried eggs, sausage patties and milk. His last meal was a 32-ounce medium rare sirloin steak, 20 butterfly shrimp, tossed salad with ranch dressing, iced tea, and a banana cream pie
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A.1. Sauce


A.1. Sauce (formerly A.1. Steak Sauce) is a brand of steak sauce Kraft Foods produces. Sold from 1831 as a condiment for meat or game dishes in the United Kingdom, the makers later introduced the product to North America, where it was marketed as a steak sauce. In May 2014, Kraft Foods announced it was dropping the word "steak" from the A.1. name reverting to A.1 Sauce, to "reflect modern dining habits". Although the sauce is widely available in the U.S. and Canada,
9102657
Cuisine of New England


various pastries. Hot roast beef sandwiches are popular in Boston's surrounding area, served with a sweet barbecue sauce and usually on an onion roll. The North Shore area is locally known for its roast beef establishments, which slice tender roast beef extremely thin. The North Shore is also known for steak tips (marinated cubes of sirloin), a common menu item at pizza establishments and backyard cookouts. The South Shore area maintains a following for bar pizza, with many popular restaurants serving these crisp, thin, often heavily topped
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Short loin


Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of
22132357
Joe's Steaks + Soda Shop


who was Jewish, was nicknamed "chink" because his eyes were almond-shaped. Sherman died in 1997. In 1999, long time employee, Joe Groh, purchased the restaurant from Sherman's family. In 2013, Groh changed the name of the restaurant to Joe's Steaks due to controversy from its former use of the ethnic slur "chink". Groh did not change the name earlier because he wanted to "honor the wishes of some of the regular customers who were opposed to any kind of change, big
11735115
Steak


referred to "cod of a size suitable for cutting into steaks", and also "steak-raid", which was a custom among Scottish Highlanders of giving some cattle being driven through a gentleman's land to the owner. An early written usage of the word "stekys" comes from a 15th-century cookbook, and makes reference to both beef or venison steaks. Livestock for meat to be used as steak cuts may be raised on a farm or ranch. The meat from various wild game may also be used
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To Sirloin with Love


"To Sirloin with Love" is the twenty-fourth episode of the thirteenth season It is the 259th episode of the series overall. It originally aired on Fox on September 13, 2009. "To Sirloin with Love" was written by Jim Dauterive, Tony Gama-Lobo, Rebecca May, and Christy Stratton. "To Sirloin with Love" received a 9/10 rating among adults 18-49 and received positive reviews from critics and fans alike. Although this is the final episode of the series, it was also not
1049429
Rib eye steak


, the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia and New Zealand, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet". It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking
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Farm-to-table


enough that Applebee's has even explored the farm-to-table concept. Over the summer of 2014, the chain released a location-specific menu option: the Grilled Vidalia Onion Sirloin, in Georgia. It took six months to plan and was only available for a limited period. Despite the growth in the farm-to-table restaurants the movement has been met with some criticism. Critics argue the interest in knowing where your food comes from and ensuring it is locality sourced is just another food fad for millennials.
20324730
List of The Great Food Truck Race episodes


initial $50 in seed money and the chance to earn more by completing a 20 minute eating challenge where they had to eat 72 oz of steak, a salad, a baked potato, three fried shrimp, and a dinner roll. The first to finish was Pho Nomenal Dumplings, followed by GD Bro, and Waffle Love. They received an extra $250 each. Postcards did not finish 11 oz of their steak and therefore only earned $150 for the steak and $50 for the sides. All four trucks ended
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Strip steak


The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions. According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style
18780657
Rib steak


A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone. It is considered a more flavorful cut than other steaks, such as
12600659
Steak


including steak burgers, that retain the name "steak". Other such dishes include: Fish steaks are cut perpendicular to the spine and include bones. Although their delicate flesh requires quicker cooking than beef, steaks from swordfish, halibut, tuna, salmon, and mahi-mahi can be grilled. They are frequently cooked whole or as fillets. Fish steaks may also be poached or baked using a court bouillon, wine or sauce or cooked "en papillote". Commercial sashimi tuna steaks may have their coloration fixated by the
6263001
Steak


use of flushing with carbon monoxide (CO), whereby CO is pumped into bags containing the tuna, which is then stored at 4°C. The duration of time for color fixation to occur varies per the size of the meat. For example, a 2-inch tuna steak takes 24 hours for color fixation to be completed using this process. When used, color fixation using CO occurs prior to the vacuum sealing of tuna steaks for storage. In Japan, color fixation using CO is prohibited. Lamb steaks come from a
6263002
Mr. Monk Is Miserable


lights come up to show that the woman, whose real name is Aimee Dupon, has been stabbed to death with a steak knife. Natalie cannot help it - they are smack in the middle of the investigation. Monk is left with one unsolved question - how did the killer get in or out of the restaurant without being seen? When Monk does an over-the-phone session with Dr. Kroger, Dr. Kroger asks to speak with Natalie. Over the phone, Dr. Kroger reprimands Natalie for her refusal to help
7364015
Hoss's Steak and Sea House


In March 2013, Hoss's was named the "2013 Chain Operator" in Beef Checkoff Program's 2012 National Foodservice Beef Backer Awards. In May 2014, Hoss's started a White House petition to name May 31 National Steak Day but did not get enough signatures. In 1995, two Hoss's waitresses sued the company after a cook skewered, mutilated and deep-fried a Barbie doll. In the lawsuit, the waitresses recalled the events that took place in September 1994 including accusing the managers of fondling them, employees discussing
3774938
Steak


a typical beef steak, and may be stewed or simmered in barbecue sauce during cooking. Cooked gammon steaks are a component of a full breakfast, whereas steaks from a rolled pork loin are more likely to be served at lunch. A Boston butt is a pork steak originating from colonial New England, where butchers would pack less valuable cuts of pork in barrels, called butts. Thick sliced or chopped and formed chicken is used to create mainly traditional southern dishes such as chicken fried chicken. This may also refer to beef cuts
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