Which part of the beast is Sirloin?

Question

It tastes delicious when its grilled.

Answer 1

Mid part of the Hindquarter.

Originally called the loin, Henry VIII liked it so much he Knighted it Sir Loin. True.

Answer 2

Origins: If we needed proof that inventing silly stories to explain the origins of words with non-obvious etymologies is both an old and long-lived practice, here it is: Across nearly four centuries, various writers have chronicled the tale that an English king especially fond of fine dining (any one of a succession from Henry VIII to Charles II) coined the word "sirloin" by knighting a choice piece of meat, thereby introducing "Sir Loin" to the world. Even the venerable Samuel Johnson included the anecdote in his Dictionary of the English Language (1755), noting under the definition of the word "sir" that it was "A title given to the loin of beef, which one of our kings knighted in a fit of good humour."5

While it is certainly possible that one or more kings of England has repeated this pun, the joke cannot be the source of the word "sirloin," which appeared in English as far back as the mid-sixteenth century, antedating the ascension of any of the named kings (save Henry VIII) to the throne. More importantly, though, it was not until the eighteenth century that the word "sirloin" came to be commonly spelled with an "i" — until then it was generally written as "surloin," indicating that it came from the Middle French surlonge (sur meaning "over" and longe meaning "loin"), just as the word "surname" came from the same French root (sur), indicating a family name that was used "over" (i.e., in addition to) one's Christian name.

Short Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.

Porterhouse Steak—a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon
T-bone Steak—cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried
Tenderloin—often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon
Sirloin
"The backbone's connected to the … hipbone"—not a song, but a sirloin. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.

Sirloin Steaks—these steaks are available in a variety of boneless and bone-in steaks
Sirloin Tip Roast—excellent when dry roasted or marinated
Flank

Answer 3

Check out Alton Brown's Beef Map

Answer 4

It is the muscle running down the back of the animal... there is 1 strip on each side of the vertebra.....

Answer 5

Good part!

Answer 6

i take offense at that question......why are you comparing me to a cow........? why????
I'll see you in hell......wait....let me rephrase that....i'll be waiting for you in hell :|