you need to go back a few years when we cut 9 differ sirloin steaks from a bone in sirloin butt and also bone out the butt to merchandise boneless ones. number 10 hasn't been around that long
you need to go back a few years when we cut 9 differ sirloin steaks from a bone in sirloin butt and also bone out the butt to merchandise boneless ones. number 10 hasn't been around that long
I forgot boneless sirloin roast.
So what are those 9 names? Is it another one of those local thingsin your area only? I think we had 3: Sirlion, pin bone, and flat bone. I don't think you had 9 rows of those in your counter under 9 names did you?
Old friend Larry, I would say you were like me in the days when we cut bone in sirloins, I only put out a pin bone, long bone, and a round bone. a few round bones were boned out to make a boneless sirloin because people didn't hardly eat a boneless sirloin in those days, they wanted taste, needed the bone & fat to get it.
In most of the US, the word "sirloin steak" does not mean the strip loin steak but instead means one of ten different inferior quality steaks. All ten steaks are cut from the subprimal "Beef Loin, Sirloin", IMPS/NAMP 181. The names and IMPS/NAMP item numbers of these ten steaks are as follows. The first four are bone-in sirloin steaks, and the last six are boneless sirloin steaks.
Beef Loin Sirloin Steak, Pin Bone, first anterior bone-in cut from IMPS/NAMP 181
Beef Loin Sirloin Steak, Flat Bone, second anterior bone-in cut from IMPS/NAMP 181
Beef Loin Sirloin Steak, Round Bone, third anterior bone-in cut from IMPS/NAMP 181
Beef Loin Sirloin Steak, Wedge Bone, four anterior (so last or posterior) bone-in cut from IMPS/NAMP 181
Beef Loin, Top Sirloin Butt Steak, Boneless, IMPS/NAMP 1184
Beef Loin, Top Sirloin Cap Steak, Boneless (also known as the Coulotte), IMPS/NAMP 1184D
Beef Loin, Top Sirloin, ‘Baseball Cut’ Steak, IMPS/NAMP 1184F
Beef Loin, Bottom Sirloin Butt, Flap Steak (also known as the bavette steak), IMPS/NAMP 1185A
Beef Loin, Bottom Sirloin Butt, Ball Tip Steak, IMPS/NAMP 1185B
(Note that the Beef Loin, Top Sirloin, ‘Baseball Cut’ Steak, IMPS/NAMP 1184F, is a newly designated sirloin steak in the 2010 IMPS from the previous 1996 IMPS.)
BY THE WAY LARRY, SHAME ON YOU FOR THINKING I WOULD TRY TO FOOL YOU ON THIS !!
" Is it another one of those local things in your area only?"
The first four are bone-in sirloin steaks, and the last six are boneless sirloin steaks.
BY THE WAY LARRY, SHAME ON YOU FOR THINKING I WOULD TRY TO FOOL YOU ON THIS !!
" Is it another one of those local things in your area only?"
But didn't you write
"you need to go back a few years when we cut 9 differ sirloin steaks from a bone in sirloin butt" ?
I don't see 9 different bone in sirloin steaks listed. That's what I thought you meant. I thought you were saying you can slice it whole, bone in, for 9 different steaks or bone it out for additional items.
hey cowboy i would like to try my luck on this one but first when you say sirloin i am thinking you mean sirloin butt or top sirloin. but then you say bone in sirloin. are your refering to the Shortloin? i don't want to say nothing til i know exactly what you are refering to
Down here we have ; -beef sirlion on bone -boneless sirlion with the fat on the top layer we call it striplion -Entery cote this is a boneless sirlion trimmed -Entery cote steak this a 250g to300g potioned.
that is so fur what i new i didn't expect it to have been expanded to the trip tip steak.
Here's a low quality cell phone picture of a bone in head loin (sirloin) with the tenderloin and bavett already removed. It's the thing at the edge of the table right under where the round is hanging. It's next to the short loin. It's grass fed beef, so it's pretty lean and not USDA Choice. Also being a hanging carcass beef, it looks a little different. For example the bone on the short loin looks sort of dry, like a cryovac "leaker", but that's the way they get after hanging for a while.
