Regardless of what you fat lovers say, this is my favorite cut of beef. I
use it like steak, done medium rare. I put it in stews and soups. I roast it
and slice it thinly for sandwiches.

A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
knives and freezer bags and divide it up tomorrow. Frying up a thick slice
and eating it with garlic salt and lots of pepper as I work.

http://tinyurl.com/comjr2


Yet another example of having to have money to save money. I remember a time
when any $30 I had was going in so many directions it would never have all
gone for a sirloin roast. A pound of ground beef goes for $3.99 a lb at the
same store.

On Mar 15, 4:51*pm, "cybercat" > wrote:
> Regardless of what you fat lovers say, this is my favorite cut of beef. I
> use it like steak, done medium rare. I put it in stews and soups. I roast it
> and slice it thinly for sandwiches.
>
> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
> knives and freezer bags and divide it up tomorrow. Frying up a thick slice
> and eating it with garlic salt and lots of pepper as I work.
>
> http://tinyurl.com/comjr2
>
> Yet another example of having to have money to save money. I remember a time
> when any $30 I had was going in so many directions it would never have all
> gone for a sirloin roast. A pound of ground beef goes for $3.99 a lb at the
> same store.

Nice one! You'll get lots of meals out of that.

Kris

cybercat > wrote:

> Regardless of what you fat lovers say, this is my favorite cut of beef. I
> use it like steak, done medium rare. I put it in stews and soups. I roast it
> and slice it thinly for sandwiches.
>
> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
> knives and freezer bags and divide it up tomorrow. Frying up a thick slice
> and eating it with garlic salt and lots of pepper as I work.
>
> http://tinyurl.com/comjr2

It's a Sirloin Tip, which is important to differentiate it between,
say, a "Top Sirloin".

Let me guess - you think everything labeled "sirloin" is the same,
right? You may think differently here shortly.

If that were my piece of beef... ahhh - never mind. You'll find
out soon enough it's not want you think it is. It sure as hell
ain't going to make steaks, though. Maybe swiss steak.

-sw

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> Regardless of what you fat lovers say, this is my favorite cut of beef. I
>> use it like steak, done medium rare. I put it in stews and soups. I roast
>> it
>> and slice it thinly for sandwiches.
>>
>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
>> knives and freezer bags and divide it up tomorrow. Frying up a thick
>> slice
>> and eating it with garlic salt and lots of pepper as I work.
>>
>> http://tinyurl.com/comjr2
>
> It's a Sirloin Tip, which is important to differentiate it between,
> say, a "Top Sirloin".
>
> Let me guess - you think everything labeled "sirloin" is the same,
> right? You may think differently here shortly.
>
> If that were my piece of beef... ahhh - never mind. You'll find
> out soon enough it's not want you think it is. It sure as hell
> ain't going to make steaks, though. Maybe swiss steak.
>


Sirloin tip is what I always buy, you idiot. And it sure does make steaks.
Lovely, lean, tender steaks. Have another drink, you're damned near over the
edge.

Sirloin tip roast is generally $5.99 a pound.

"Kris" >

>Nice one! You'll get lots of meals out of that.

I imagine so!

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>> Regardless of what you fat lovers say, this is my favorite cut of beef. I
>> use it like steak, done medium rare. I put it in stews and soups. I roast
>> it
>> and slice it thinly for sandwiches.
>>
>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
>> knives and freezer bags and divide it up tomorrow. Frying up a thick
>> slice
>> and eating it with garlic salt and lots of pepper as I work.
>>
>> http://tinyurl.com/comjr2
>
> It's a Sirloin Tip, which is important to differentiate it between,
> say, a "Top Sirloin".
>
> Let me guess - you think everything labeled "sirloin" is the same,
> right? You may think differently here shortly.
>
> If that were my piece of beef... ahhh - never mind. You'll find
> out soon enough it's not want you think it is. It sure as hell
> ain't going to make steaks, though. Maybe swiss steak.
>
> -sw



I always wonder about the chain restaurants that chime "Grilled Sirloin!"
It's a pretty tough cut of beef; one can hope they marinated or brined it
for a while before cooking it.

Jill

cybercat > wrote:


> Sirloin tip is what I always buy, you idiot.

Then why did you call it just 'sirloin' if you know the difference?
People who know the difference differentiate between them.

> And it sure does make steaks.
> Lovely, lean, tender steaks. Have another drink, you're damned near over the
> edge.

Ahh, because I know the difference between different cuts of sirloin
then I must be drinking. Sure - that makes a lot of sense, if
you're a twit I guess.

> Sirloin tip roast is generally $5.99 a pound.

See? You're thinking Top Sirloin again. And even that doesn't cost
that much. You're getting ripped off (of course you don't know what
you're buying so it doesn't really matter, does it).

Top sirloin is $3.99/lb (on sale for $3) at the regular supermarket,
and whole sirloin tip is $2.39/lb at Costco and $2.50/lb sliced at
the Mexican markets.

You need to find a different store and start learning about what
you're buying.

-sw

On Sun 15 Mar 2009 05:17:32p, jmcquown told us...

> "Sqwertz" > wrote in message
> ...
>> cybercat > wrote:
>>
>>> Regardless of what you fat lovers say, this is my favorite cut of
>>> beef. I use it like steak, done medium rare. I put it in stews and
>>> soups. I roast it and slice it thinly for sandwiches.
>>>
>>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out
>>> the knives and freezer bags and divide it up tomorrow. Frying up a
>>> thick slice and eating it with garlic salt and lots of pepper as I
>>> work.
>>>
>>> http://tinyurl.com/comjr2
>>
>> It's a Sirloin Tip, which is important to differentiate it between,
>> say, a "Top Sirloin".
>>
>> Let me guess - you think everything labeled "sirloin" is the same,
>> right? You may think differently here shortly.
>>
>> If that were my piece of beef... ahhh - never mind. You'll find
>> out soon enough it's not want you think it is. It sure as hell
>> ain't going to make steaks, though. Maybe swiss steak.
>>
>> -sw
>
>
>
> I always wonder about the chain restaurants that chime "Grilled
> Sirloin!" It's a pretty tough cut of beef; one can hope they marinated
> or brined it for a while before cooking it.
>
> Jill
>
>

I wouldn't walk across the street to eat a "sirloin steak". Various cuts
of sirloin are good when braised, others when slow roasted, etc. But
grilled? Tough as shoe leather.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

jmcquown > wrote:

> I always wonder about the chain restaurants that chime "Grilled Sirloin!"
> It's a pretty tough cut of beef; one can hope they marinated or brined it
> for a while before cooking it.

Sirloins in a nutshell:

Top sirloin can make a passable steak according to some people.
It's the cheapest cut of beef that can be called a "steak" (but not
in my opinion). It makes a great whole medium-rare roast beef for
sandwiches and stuff.

Bottom sirloin is sold as London broil or for roasting, but nobody
would ever grill this like a steak.

Sirloin tip should only is only used for roasting. Certinaly not
steaks. It's the cheapest cut of sirloin.

Then there are the smaller cuts from the bottom: Flap meat
(coulette/hanger) and tri-tip which each have their own unique
characteristics and are typically grilled.

-sw

Wayne Boatwright wrote:

> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
> of sirloin are good when braised, others when slow roasted, etc. But
> grilled? Tough as shoe leather.
>

I use sirloin steak for Swiss steak. I braise it a long, long time with
tomato and wine. I could never understand why some people tout it so.
It's tough and dry, to me.

--
Janet Wilder
Way-the-heck-south-Texas

"Janet Wilder" > wrote in message
...
> Wayne Boatwright wrote:
>
>> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
>> of sirloin are good when braised, others when slow roasted, etc. But
>> grilled? Tough as shoe leather.
>>
>
> I use sirloin steak for Swiss steak. I braise it a long, long time with
> tomato and wine. I could never understand why some people tout it so. It's
> tough and dry, to me.
>

Panfried, medium rare, it is wonderful. When I looked at the ribeye Wertz
did last week, all that fat grossed me out. I like lean meat.

"Sqwertz" > wrote in message
...
> cybercat > wrote:
>
>
>> Sirloin tip is what I always buy, you idiot.
>
> Then why did you call it just 'sirloin' if you know the difference?
> People who know the difference differentiate between them.
>
>> And it sure does make steaks.
>> Lovely, lean, tender steaks. Have another drink, you're damned near over
>> the
>> edge.
>
> Ahh, because I know the difference between different cuts of sirloin
> then I must be drinking. Sure - that makes a lot of sense, if
> you're a twit I guess.
>
>> Sirloin tip roast is generally $5.99 a pound.
>
> See? You're thinking Top Sirloin again.

No Wertz, you idiot. The package says, "Sirloin tip roast." That *is* the
usual price.

Shouldn't you be getting ready for your first bypass?

On Mar 15, 3:51*pm, "cybercat" > wrote:
> Regardless of what you fat lovers say, this is my favorite cut of beef. I
> use it like steak, done medium rare. I put it in stews and soups. I roast it
> and slice it thinly for sandwiches.
>
> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
> knives and freezer bags and divide it up tomorrow. Frying up a thick slice
> and eating it with garlic salt and lots of pepper as I work.
>
Hey, I love sirloin. 1.99/# is a wonderful price. I'd have it cut
into 1-1/2" thick steaks.

Great grilled over wood or lump. Fresh, USDA Choice, not particularly
well marbled, or
aged makes a fine MR, or Rare steak. I don't need beef to melt in my
mouth, and while I wouldn't put sirloin up there with strip for
flavor, it's still one of the best tasting cuts.

I grilled/smoked pork shoulder (butt) steaks today on seasoned
hickory.

--Bryan

On Mar 15, 7:30*pm, Wayne Boatwright >
wrote:
> On Sun 15 Mar 2009 05:17:32p, jmcquown told us...
>
>
>
> > "Sqwertz" > wrote in message
> ...
> >> cybercat > wrote:
>
> >>> Regardless of what you fat lovers say, this is my favorite cut of
> >>> beef. I use it like steak, done medium rare. I put it in stews and
> >>> soups. I roast it and slice it thinly for sandwiches.
>
> >>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out
> >>> the knives and freezer bags and divide it up tomorrow. Frying up a
> >>> thick slice and eating it with garlic salt and lots of pepper as I
> >>> work.
>
> >>>http://tinyurl.com/comjr2
>
> >> It's a Sirloin Tip, which is important to differentiate it between,
> >> say, a "Top Sirloin".
>
> >> Let me guess - you think everything labeled "sirloin" is the same,
> >> right? You may think differently here shortly.
>
> >> If that were my piece of beef... *ahhh - never mind. * You'll find
> >> out soon enough it's not want you think it is. *It sure as hell
> >> ain't going to make steaks, though. *Maybe swiss steak.
>
> >> -sw
>
> > I always wonder about the chain restaurants that chime "Grilled
> > Sirloin!" It's a pretty tough cut of beef; one can hope they marinated
> > or brined it for a while before cooking it.
>
> > Jill
>
> I wouldn't walk across the street to eat a "sirloin steak". *Various cuts
> of sirloin are good when braised, others when slow roasted, etc. *But
> grilled? *Tough as shoe leather.

Cooked rare over a wood fire, I don't see how you could call sirloin
"shoe leather."
Top sirloin is not round steak. Of course, I've never had to be
concerned about the integrity of denture adhesive.
>
> --
> Wayne Boatwright

--Bryan

cybercat > wrote:

> "Sqwertz" > wrote in message
> ...
>> cybercat > wrote:
>>
>>> Sirloin tip roast is generally $5.99 a pound.
>>
>> See? You're thinking Top Sirloin again.
>
> No Wertz, you idiot. The package says, "Sirloin tip roast." That *is* the
> usual price.

They must have a sign outside the store that says, "Suckers Welcome"
if you or anybody else is paying $6/lb for sirloin tip.

And you still don't know your cuts of beef better than the pimples
on Gregory's butt.

> Shouldn't you be getting ready for your first bypass?

I'm not getting any bypasses before I die.

-sw

In article >,
"jmcquown" > wrote:

> >
> > It's a Sirloin Tip, which is important to differentiate it between,
> > say, a "Top Sirloin".
> >
> > Let me guess - you think everything labeled "sirloin" is the same,
> > right? You may think differently here shortly.
> >
> > If that were my piece of beef... ahhh - never mind. You'll find
> > out soon enough it's not want you think it is. It sure as hell
> > ain't going to make steaks, though. Maybe swiss steak.
> >
> > -sw
>
>
>
> I always wonder about the chain restaurants that chime "Grilled Sirloin!"
> It's a pretty tough cut of beef; one can hope they marinated or brined it
> for a while before cooking it.
>
> Jill

I use a Jaccard Tenderizer on Sirloin.

Works pretty good.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Janet Wilder > wrote:

> Wayne Boatwright wrote:
>
> > I wouldn't walk across the street to eat a "sirloin steak". Various cuts
> > of sirloin are good when braised, others when slow roasted, etc. But
> > grilled? Tough as shoe leather.
> >
>
> I use sirloin steak for Swiss steak. I braise it a long, long time with
> tomato and wine. I could never understand why some people tout it so.
> It's tough and dry, to me.

It can make good chicken fried steak if tenderized properly.
If it's lean enough, it's also tasty as steak tartar, which is how I
generally eat it.

It's more tender raw than cooked.

This is top round, but same concept:

http://i16.tinypic.com/5xywje1.jpg
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Steve wrote to cyber****:

>> Regardless of what you fat lovers say, this is my favorite cut of beef. I
>> use it like steak, done medium rare. I put it in stews and soups. I roast
>> it and slice it thinly for sandwiches.
>>
>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out the
>> knives and freezer bags and divide it up tomorrow. Frying up a thick
>> slice and eating it with garlic salt and lots of pepper as I work.
>>
>> http://tinyurl.com/comjr2
>
> It's a Sirloin Tip, which is important to differentiate it between,
> say, a "Top Sirloin".
>
> Let me guess - you think everything labeled "sirloin" is the same,
> right? You may think differently here shortly.
>
> If that were my piece of beef... ahhh - never mind. You'll find
> out soon enough it's not want you think it is. It sure as hell
> ain't going to make steaks, though. Maybe swiss steak.


I'm sure that when cyber**** fries up its sliced sirloin and discovers how
tough the meat is, it will learn from its mistake and... and....

BWAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAH AHAHAHA!

I *knew* I wouldn't be able to type that and keep a straight face!

No, cyber**** will take the bit in its teeth and keep on making the same
mistake over and over again. There's no real benefit in trying to instruct
it, other than to be able to say, "I told you so" later.

Bob

Om wrote about sirloin:

> If it's lean enough, it's also tasty as steak tartar, which
> is how I generally eat it.

Good choice; sirloin has a nice beefy flavor which comes across well in
steak tartare. Slicing it very thinly and putting it into pho is also very
good.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Steve wrote to cyber****:

> > Let me guess - you think everything labeled "sirloin" is the same,
> > right? You may think differently here shortly.

> No, cyber**** will take the bit in its teeth and keep on making the same
> mistake over and over again. There's no real benefit in trying to instruct
> it, other than to be able to say, "I told you so" later.

On the other hand... I wouldn't put it past her to like it. I don't
mean that in a nasty way, either. Sheldon is always waxing eloquent
about how he loves to grill chuck steak. It couldn't be tougher than
chuck, could it? And it's USDA Choice, if I read the fuzzy ad
correctly. And she's going to cook it MR and cut a thick slice.

ObYuck: Many years ago, when I was young, my wife and I went on a
business trip. I forget the details, but we stopped in overnight at the
home of another couple, and in the morning the three of us were going on
the trip. We got to their house about 7PM (they both worked a long
commute away) and the wife announced that she was going to make a pot
roast. She had no clue. She pulled out this raw meat, which looked
like chuck. I didn't have the experience to really know that it was
impossible, or to explain that to her anyway, since we had to be at
work, 100 miles away, by 8AM the next morning. It was completely
inedible.

--
Dan Abel
Petaluma, California USA

In article >,
"Bob Terwilliger" > wrote:

> Om wrote about sirloin:
>
> > If it's lean enough, it's also tasty as steak tartare, which
> > is how I generally eat it.
>
> Good choice; sirloin has a nice beefy flavor which comes across well in
> steak tartare. Slicing it very thinly and putting it into pho is also very
> good.
>
> Bob

I'll have to try that. I generally cube it in 1/2" cubes.
Dipping sauce is raw egg yolk and soy or oyster sauce.

I truly adore raw beef. ;-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet said...

> I'll have to try that. I generally cube it in 1/2" cubes.
> Dipping sauce is raw egg yolk and soy or oyster sauce.
>
> I truly adore raw beef. ;-d


Om,

Isn't that a kinda/sorta double edged sword?

Raw egg and raw meat?

I had steak tartare in my youth and it was a delicious treat! That was way
before all the contamination scares came about.

Best,

Andy

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> >
>> > It's a Sirloin Tip, which is important to differentiate it between,
>> > say, a "Top Sirloin".
>> >
>> > Let me guess - you think everything labeled "sirloin" is the same,
>> > right? You may think differently here shortly.
>> >
>> > If that were my piece of beef... ahhh - never mind. You'll find
>> > out soon enough it's not want you think it is. It sure as hell
>> > ain't going to make steaks, though. Maybe swiss steak.
>> >
>> > -sw
>>
>>
>>
>> I always wonder about the chain restaurants that chime "Grilled Sirloin!"
>> It's a pretty tough cut of beef; one can hope they marinated or brined it
>> for a while before cooking it.
>>
>> Jill
>
> I use a Jaccard Tenderizer on Sirloin.
>
> Works pretty good.
> --
> Peace! Om
>

I do that with round steak. I tenderize round steak to make "swiss steak"
or (very rarely) country-fried steak. Sirloin never hits my shopping cart.

Jill

Omelet said...

> In article >, Andy > wrote:
>
>> Omelet said...
>>
>> > I'll have to try that. I generally cube it in 1/2" cubes.
>> > Dipping sauce is raw egg yolk and soy or oyster sauce.
>> >
>> > I truly adore raw beef. ;-d
>>
>>
>> Om,
>>
>> Isn't that a kinda/sorta double edged sword?
>
> Why? :-)
>
>>
>> Raw egg and raw meat?
>
> HELL yes!
>
>>
>> I had steak tartare in my youth and it was a delicious treat! That was
>> way before all the contamination scares came about.
>>
>> Best,
>>
>> Andy
>
> My kitchen is clean and so is the local butcher shop.
> I also have a strong immune system for the most part.
> Either that or I've been lucky. <g>


Om,

You must! <Grins>

How's Pop?

Best,

Andy

In article >, Andy > wrote:

> Omelet said...
>
> > I'll have to try that. I generally cube it in 1/2" cubes.
> > Dipping sauce is raw egg yolk and soy or oyster sauce.
> >
> > I truly adore raw beef. ;-d
>
>
> Om,
>
> Isn't that a kinda/sorta double edged sword?

Why? :-)

>
> Raw egg and raw meat?

HELL yes!

>
> I had steak tartare in my youth and it was a delicious treat! That was way
> before all the contamination scares came about.
>
> Best,
>
> Andy

My kitchen is clean and so is the local butcher shop.
I also have a strong immune system for the most part.
Either that or I've been lucky. <g>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> >> I always wonder about the chain restaurants that chime "Grilled
>> >> Sirloin!"
>> >> It's a pretty tough cut of beef; one can hope they marinated or brined
>> >> it
>> >> for a while before cooking it.
>> >>
>> >> Jill
>> >
>> > I use a Jaccard Tenderizer on Sirloin.
>> >
>> > Works pretty good.
>> > --
>> > Peace! Om
>> >
>>
>> I do that with round steak. I tenderize round steak to make "swiss
>> steak"
>> or (very rarely) country-fried steak. Sirloin never hits my shopping
>> cart.
>>
>> Jill
>
> It only does if it's REALLY cheap. I generally get the more tender cuts
> when they are on sale.
>
> Chuck is the most common cheap cut that hits my shopping cart.
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not
> judge the universe. -- Dalai Lama


Chuck eye steaks (aka delmonico) are more expensive now than they've ever
been. But they're tastier and more tender than ribeyes

Jill

On Sun, 15 Mar 2009 21:02:28 -0600, Omelet wrote:

> In article >,
> Janet Wilder > wrote:
>
>> Wayne Boatwright wrote:
>>
>>> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
>>> of sirloin are good when braised, others when slow roasted, etc. But
>>> grilled? Tough as shoe leather.
>>>
>>
>> I use sirloin steak for Swiss steak. I braise it a long, long time with
>> tomato and wine. I could never understand why some people tout it so.
>> It's tough and dry, to me.
>
> It can make good chicken fried steak if tenderized properly.
> If it's lean enough, it's also tasty as steak tartar, which is how I
> generally eat it.
>
> It's more tender raw than cooked.
>
> This is top round, but same concept:
>
> http://i16.tinypic.com/5xywje1.jpg

with a special guest appearance by the kiwi cleaver!

your pal,
blake

Omelet said...

> I think the Staph' sepsis is what caused him to pass out, but he also
> has Atrial valve stenosis. Dr. gives him 1 to 2 years to live if he
> does not have valve replacement surgery, which I know he won't.
>
> Sux and I'm not happy about it, but such is life. :-(

:-((

In article >, Andy > wrote:

> > My kitchen is clean and so is the local butcher shop.
> > I also have a strong immune system for the most part.
> > Either that or I've been lucky. <g>
>
>
> Om,
>
> You must! <Grins>
>
> How's Pop?

I think the Staph' sepsis is what caused him to pass out, but he also
has Atrial valve stenosis. Dr. gives him 1 to 2 years to live if he
does not have valve replacement surgery, which I know he won't.

Sux and I'm not happy about it, but such is life. :-(

>
> Best,
>
> Andy
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"jmcquown" > wrote:

> >> I always wonder about the chain restaurants that chime "Grilled Sirloin!"
> >> It's a pretty tough cut of beef; one can hope they marinated or brined it
> >> for a while before cooking it.
> >>
> >> Jill
> >
> > I use a Jaccard Tenderizer on Sirloin.
> >
> > Works pretty good.
> > --
> > Peace! Om
> >
>
> I do that with round steak. I tenderize round steak to make "swiss steak"
> or (very rarely) country-fried steak. Sirloin never hits my shopping cart.
>
> Jill

It only does if it's REALLY cheap. I generally get the more tender cuts
when they are on sale.

Chuck is the most common cheap cut that hits my shopping cart.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"jmcquown" > wrote:

>
> Chuck eye steaks (aka delmonico) are more expensive now than they've ever
> been. But they're tastier and more tender than ribeyes
>
> Jill

Chuck eye is indeed excellent, and still cheaper than rib eye. Eye
served those for my sisters birthday this past year. Bacon wrapped them
and had the BIL broil them at her apt.

They were $3.79 as I had them custom cut. Package of 6 cut 1" thick.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
blake murphy > wrote:

> On Sun, 15 Mar 2009 21:02:28 -0600, Omelet wrote:
>
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Wayne Boatwright wrote:
> >>
> >>> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
> >>> of sirloin are good when braised, others when slow roasted, etc. But
> >>> grilled? Tough as shoe leather.
> >>>
> >>
> >> I use sirloin steak for Swiss steak. I braise it a long, long time with
> >> tomato and wine. I could never understand why some people tout it so.
> >> It's tough and dry, to me.
> >
> > It can make good chicken fried steak if tenderized properly.
> > If it's lean enough, it's also tasty as steak tartar, which is how I
> > generally eat it.
> >
> > It's more tender raw than cooked.
> >
> > This is top round, but same concept:
> >
> > http://i16.tinypic.com/5xywje1.jpg
>
> with a special guest appearance by the kiwi cleaver!
>
> your pal,
> blake

<laughs> Indeed!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >, Andy > wrote:

> Omelet said...
>
> > I think the Staph' sepsis is what caused him to pass out, but he also
> > has Atrial valve stenosis. Dr. gives him 1 to 2 years to live if he
> > does not have valve replacement surgery, which I know he won't.
> >
> > Sux and I'm not happy about it, but such is life. :-(
>
> :-((

<hugs> Andy babe...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

"Nexis" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Sun 15 Mar 2009 05:17:32p, jmcquown told us...
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> cybercat > wrote:
>>>>
>>>>> Regardless of what you fat lovers say, this is my favorite cut of
>>>>> beef. I use it like steak, done medium rare. I put it in stews and
>>>>> soups. I roast it and slice it thinly for sandwiches.
>>>>>
>>>>> A 15-lb whole sirloin at $1.99 a pound! USDA Choice! I'll break out
>>>>> the knives and freezer bags and divide it up tomorrow. Frying up a
>>>>> thick slice and eating it with garlic salt and lots of pepper as I
>>>>> work.
>>>>>
>>>>> http://tinyurl.com/comjr2
>>>>
>>>> It's a Sirloin Tip, which is important to differentiate it between,
>>>> say, a "Top Sirloin".
>>>>
>>>> Let me guess - you think everything labeled "sirloin" is the same,
>>>> right? You may think differently here shortly.
>>>>
>>>> If that were my piece of beef... ahhh - never mind. You'll find
>>>> out soon enough it's not want you think it is. It sure as hell
>>>> ain't going to make steaks, though. Maybe swiss steak.
>>>>
>>>> -sw
>>>
>>>
>>>
>>> I always wonder about the chain restaurants that chime "Grilled
>>> Sirloin!" It's a pretty tough cut of beef; one can hope they marinated
>>> or brined it for a while before cooking it.
>>>
>>> Jill
>>>
>>>
>>
>> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
>> of sirloin are good when braised, others when slow roasted, etc. But
>> grilled? Tough as shoe leather.
>>
>> --
>> Wayne Boatwright
>>
>> "One man's meat is another man's poison"
>> - Oswald Dykes, English writer, 1709.
>
> Now, Wayne, you know I love you to bits, but I have to kindly disagree
> with you here. Cattleman's cut top sirloin is nothing at all like shoe
> leather when grilled. It's top sirloin, cut between 1 3/4 and 2 inches
> thick. They take a little longer to grill, of course, but they are tender
> and toothsome and richly flavored when they're done. The flavor makes it
> worth the extra time.
>

And it matters not to me what any of you bitches say. My medium rare sirloin
tip steak is tender and juicy and fabulous! I had to tag this on to your
post because I have the rest of these imbeciles kfed. Except Steve. You have
to watch him.

cybercat > wrote:

>I had to tag this on to your
> post because I have the rest of these imbeciles kfed. Except Steve. You have
> to watch him.

{*blushing*}

-sw

In article 0>,
Wayne Boatwright > wrote:


> Sweetie, I would consider that a slow-grilled roast, not a proper steak.
> :-) I have done the same with chuck roast that has been marinated. Both
> can be wonderful, but when I think steak, I think rib or ribeye, delmonico,
> strip, porterhouse, etc.

When we think "steak" at our house, it's usually a top sirloin, one inch
thick and about a pound. It's a reasonable balance between price and
tenderness. "Sirloin tip", of course, is not sirloin steak, and I
remember us using it for stew. I would certainly roast it, cooked to
medium rare and cut thinly across the grain, although around here, tri
tip is preferred.

--
Dan Abel
Petaluma, California USA

kimberly wrote:

> Cattleman's cut top sirloin is nothing at all like shoe leather when
> grilled. It's top sirloin, cut between 1 3/4 and 2 inches thick. They take
> a little longer to grill, of course, but they are tender and toothsome and
> richly flavored when they're done. The flavor makes it worth the extra
> time.

I wonder if Cattleman's dry-ages their sirloin. That would explain the extra
tenderness and flavor.

Bob

In article 7>,
Wayne Boatwright > wrote:

> On Sun 15 Mar 2009 05:17:32p, jmcquown told us...
>
> > "Sqwertz" > wrote in message

> >> It's a Sirloin Tip, which is important to differentiate it between,
> >> say, a "Top Sirloin".

> > I always wonder about the chain restaurants that chime "Grilled
> > Sirloin!" It's a pretty tough cut of beef; one can hope they marinated
> > or brined it for a while before cooking it.


> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
> of sirloin are good when braised, others when slow roasted, etc. But
> grilled? Tough as shoe leather.

I've always assumed, based on my experience, that when a restaurant
lists "sirloin" that it is always top sirloin. If it's sirloin tip or
something else, I didn't think they could just call it "sirloin".

Today is my wife's birthday, and our tradition in the family is the
birthday person gets to request a special dinner. My wife wanted pan
fried top sirloin with baked potatoes. So I went to the store this
afternoon. They had some nice Harris Ranch top sirloin for US$4.99 a
pound. I bought some mushrooms to slice and saute in butter, and some
zucchini to saute in olive oil. We already had potatoes, which I nuked.
I got four steaks, an inch or less thick, as the boys were home. I
nuked the potatoes, as my wife likes them that way, and started the
squash and mushrooms. I heated a fry pan, threw in some olive oil, and
cooked the steaks about 3 minutes on a side. I ate the smallest, which
was pink in the middle. The other three steaks were larger, and had
more pink. My steak was tender, juicy and flavorful. It was nothing
like shoe leather. I do like tri tip, but it needs to be pretty darn
pink, and cut both thin and across the grain. Even then it is chewy.
This top sirloin just wasn't chewy. It was tender.

So I'm bewildered by the two comments above. I have to wonder if they
are referring to top sirloin at all. Now, the store I went to had all
those fancy cuts of beef also, but they were twice as much per pound, at
least, and had excess fat besides the bone.

--
Dan Abel
Petaluma, California USA

On Thu 19 Mar 2009 01:19:08a, Dan Abel told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 15 Mar 2009 05:17:32p, jmcquown told us...
>>
>> > "Sqwertz" > wrote in message
>
>> >> It's a Sirloin Tip, which is important to differentiate it between,
>> >> say, a "Top Sirloin".
>
>> > I always wonder about the chain restaurants that chime "Grilled
>> > Sirloin!" It's a pretty tough cut of beef; one can hope they marinated
>> > or brined it for a while before cooking it.
>
>
>> I wouldn't walk across the street to eat a "sirloin steak". Various
cuts
>> of sirloin are good when braised, others when slow roasted, etc. But
>> grilled? Tough as shoe leather.
>
> I've always assumed, based on my experience, that when a restaurant
> lists "sirloin" that it is always top sirloin. If it's sirloin tip or
> something else, I didn't think they could just call it "sirloin".
>
> Today is my wife's birthday, and our tradition in the family is the
> birthday person gets to request a special dinner. My wife wanted pan
> fried top sirloin with baked potatoes. So I went to the store this
> afternoon. They had some nice Harris Ranch top sirloin for US$4.99 a
> pound. I bought some mushrooms to slice and saute in butter, and some
> zucchini to saute in olive oil. We already had potatoes, which I nuked.
> I got four steaks, an inch or less thick, as the boys were home. I
> nuked the potatoes, as my wife likes them that way, and started the
> squash and mushrooms. I heated a fry pan, threw in some olive oil, and
> cooked the steaks about 3 minutes on a side. I ate the smallest, which
> was pink in the middle. The other three steaks were larger, and had
> more pink. My steak was tender, juicy and flavorful. It was nothing
> like shoe leather. I do like tri tip, but it needs to be pretty darn
> pink, and cut both thin and across the grain. Even then it is chewy.
> This top sirloin just wasn't chewy. It was tender.
>
> So I'm bewildered by the two comments above. I have to wonder if they
> are referring to top sirloin at all. Now, the store I went to had all
> those fancy cuts of beef also, but they were twice as much per pound, at
> least, and had excess fat besides the bone.
>

Bottom line for me is that I don't particularly care for sirloin no matter
what cut or preparation. I have marinated and grilled a thick cut of
sirloin roast and enjoyed it, but even that isn't my preference. As far as
steak, we don't have it that often, and if I'm going to spend money on a
steak, I'd rather buy a cut I *really* enjoy. My dad frequently bought
sirloin steaks to grill and I dreaded every meal of those.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Wayne Boatwright wrote:

> Bottom line for me is that I don't particularly care for sirloin no
> matter what cut or preparation. I have marinated and grilled a thick
> cut of sirloin roast and enjoyed it, but even that isn't my
> preference. As far as steak, we don't have it that often, and if I'm
> going to spend money on a steak, I'd rather buy a cut I *really*
> enjoy. My dad frequently bought sirloin steaks to grill and I
> dreaded every meal of those.

Growing up I had the idea that sirloin=very good steak. You'd
impress someone if you got sirloins for the grill.

Eventually I found out I don't like it. I think it's tough, even
ground sirloin is chewy.

Everyone else can have our share, Wayne.

nancy