The word 'sirloin' comes from the French 'surlonge', meaning 'above the loin'. However, the popular story of the origins of this word describe how a king of England thought this cut of beef was so superior that he felt moved to knight it - dubbing it 'Sir Loin'.

The sirloin is the ideal roast for flavour and tenderness; however, it is also the most expensive. It may be sold in a single piece for roasting, either on or off the bone or cut into steaks for grilling or frying.

Cooking with Sirloin

• Grilling
• Frying
• Roasting

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