Where does sirlion originate from, anyone know? I was told it a long time back but can not remember, please help
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off of the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast.
I read a long time ago that there was a European nobleman who enjoyed a certain cut of steak so much he dubbed it " Sir Loin"
Sorry i should have elaborated a little on what i was specifically after in this thread. Where does the word Sirloin originate from? I went to my bed last night and it clicked that I had misspelled it. I heard some time ago about some person by the name of Sir Loin and this is how the steak obtained its name. Can anyone explain the truth behind it?
According to legend, King Henry VIII of England so loved this steak he dubbed it Sir Loin. not sure how valid this is!
So what has King Henry VIII got to do with Sir Loin? Or am i just severely lacking in the historic knowledge department?
I asked roughly the same question when I was a lil' wax, as I usually hung out in the meat department of one of my Gramp's supermarkets. What you're striving for is the etymology of sirloin. The knighting stories are bogus. Sirloin's relatively modern root/pronunciation is surloigne (Old French) - meaning, "above the loin," and as such, loin's root is loigne The g and e were hacked off like chewy gristle. *checks* http://www.google.com/search?hl=en&lr=&q=Etymology+loigne&btnG=Search 1st result http://www.etymonline.com/index.php?search=loigne&searchmode=none Cool - both listed under the root... sirloin 1525, serlyn, from M.Fr. surlonge, lit. "upper part of the loin," from sur "over, above" + longe "loin," from O.Fr. loigne (see loin). Eng. spelling with sir- dates from 17c., supposedly because the cut of beef was "knighted" by an English king for its superiority, a tale variously told of Henry VIII, James I, and Charles II, though only the first is chronologically possible. loin c.1302, "side of the body of an animal used for food," from O.Fr. loigne, from V.L. *lumbea, from *lumbea caro "meat of the loin," from fem. of *lumbeus, adj. used as a noun, from L. lumbus "loin." Replaced O.E. lendenu "loins," from P.Gmc. *landwin-. The L. word was probably also borrowed from a Germanic source. In ref. to the living human body, it is attested from 1398. In Biblical translations, often used for "that part of the body that should be covered and about which the clothes are bound" (1526). Loincloth is attested from 1859. __ To help determine what cuts are called what and where and how they fare, check out the Cook's Thesaurus http://www.foodsubs.com/MeatBeefLoin.html
THE ORIGIN: http://snltranscripts.jt.org/79/79t******bag.phtml Well the link won't work w/o the word spelled out. Replace the stars with the word and go to the link. Was a classic snl skit.
So the whole knighthood thing was a pile of mince eh? Thanks for the information, turns out to be pretty basic in the end. Oh well, learn something new every day!
French word. Now mayonaise isn't of french origin but from Spain, just like bacalao (salted codfish)... "The Sopranos" (baccala) are wrong in that and many other things they have said in the show.
