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Old 06-16-2010, 03:45 PM   #11
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Not sure if THIS the same "chart" you have Miss June, but it shows the Top Sirloin Steak as coming from the Beef Sirloin....Click on the beef chart from the Cattlemen's Beef Board and National Cattleman's Beef Association....Click on the Angus Chart and you will see the "Flat Bone" Sirloin Steak..I used to call this the "Long Bone Sirloin...Used to be my favorite steak to buy and eat....It had a portion of the filet on the bottom side of the bone...Sometimes a piece as big as a man's hand and as thick as the steak was cut...A big sirloin for me, and nice big filet for the wife...Haven't seen one in years! Most mass market beef is boneless now......
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Old 06-17-2010, 03:52 AM   #12
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Quote:
Originally Posted by ChefJune View Post
I dunno, Uncle Bob. I looked on my chart from the National Cattlemens Beef Assn that has every cut delineated on the outline of a steer, and there is no "Top Sirloin" on it. I also come from a family of farmers who raised beef for market, and they never heard of that, either.

The EAST COAST is pretty ignorant of the TRI-TIP cut also.
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