1
Imagine getting rid of cows and growing your sirloin in the lab.
2
Pulse about a pound of beef sirloin or tenderloin in food processor.
3
At the same time, with the sirloin of beef, Burgundy was supplied.
4
A rib or sirloin roast should be prepared as directed for roasting.
5
What is the price per pound of porterhouse and of sirloin steak?
1
Try it with a grilled rib-eye or striploin steak.
2
This initially covered striploin and ribeye steaks and has recently being extended to include mince, diced beef and burgers.
3
On a recent visit home, we enjoyed an amazing striploin of organic beef which had been hung for 31 days.
4
Though not as tender as the steakhouse cuts like ribeyes and striploins, it has a satisfyingly chewy texture that is similar to skirt steaks.
1
To be more technical, it is a crosscut from the front of the short loin.
2
Though not as tender as steaks and roasts from the short loin, it is more much more flavorful.
3
The rib, short loin, and sirloin do less work, are generally the tenderest cuts, and are tender even when cooked briefly to a medium doneness.