Beef Sirloin Steaks

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BEEF SIRLOIN STEAKS 1. TERMINOLOGY Muscling larger top sirloin larger tenderloin larger bottom sirloin (if present) greater area of exposed lean in the cut surface Trimness less external fat less internal fat less seam fat Bone smaller percentage of bone less pelvic or hip bone smaller percentage of sacral vertebra bone (if present) *hip bone structure varies depending on location in sirloin of steak removal (e.g., shape of hip bone may be wedge, round, flat, and pin shaped) Quality greater amount or higher degree of marbling brighter, more cherry-red color of lean more youthful or more uniform color of lean firmer lean finer texture of lean Seam Tenderloin fat (Biceps Bone * femoris) (Gluteus medius) External fat BEEF SIRLOIN STEAK 2. EXAMPLE REASONS BEEF SIRLOIN STEAKS Placing: 4-3-2-1 I placed this class of beef sirloin steaks 4-3-2-1. (4/3) I placed 4 over 3 because 4 revealed greater trimness as evidenced by less external fat as well as less internal fat. Additionally, 4 had a smaller percentage of bone. I admit 3 exhibited a larger tenderloin, coupled with a more uniform colored, firmer, finer-textured lean. (3/2) In a close pair, I placed 3 over 2 because 3 displayed greater muscling as indicated by a much larger tenderloin and a slightly larger top sirloin. Moreover, 3 exhibited a brighter, more cherry-red colored lean. I realize 2 revealed less seam fat and less external fat over the top sirloin. (2/1) I easily placed 2 over 1, as 2 was a trimmer, higher quality sirloin steak. 2 exhibited less external fat, seam fat, and internal fat, combined with a greater amount of marbling in a firmer, brighter, cherry-red color of lean. I concede 1 had a greater area of exposed lean in the cut surface. (1 last) I placed 1 last as 1 was the fattest, lowest quality steak in the class. This was revealed by the most fat over the top sirloin and tenderloin, and the most seam fat, coupled with the least amount of marbling in the softest lean, especially in the bottom sirloin. Therefore, 1 would have the lowest lean to fat ratio, and the lowest consumer appeal. For these reasons, I placed this class of beef sirloin steaks 4-3-2-1..

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BEEF CUTS FOR PORTIONING CHUCK RIB LOIN SIRLOIN ROUND TOP SIRLOIN STEAK CHUCK ROLL PRIME RIB SHORT LOIN 1184 Beef Loin, Top Sirloin Butt Steak, Boneless STEAMSHIP ROUND 116A Beef Chuck, Chuck Roll 109E Beef Rib, Ribeye Roll, Lip-On, Bone In (Export Style) 174 Beef Loin, Short Loin, Short-Cut 166B Beef Round, Rump and Shank Partially Off, Handle On ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS ORDER SPECIFICATIONS • Quality grade ORDER SPECIFICATIONS • Quality grade • Quality grade • Quality grade • Thickness or portion weight • Quality grade • Different arm length portion • Fat cover • Length of tail • Thickness of surface fat • Removal of shank meat exclusions - ventral cut • Weight range • Thickness of surface fat • Specify 1184A to purchase without • Thickness of surface fat • Removal of subscapularis • Thickness of surface fat • Weight range the gluteus accessorius and Portioned Top • Portion weight: 30 to 50 pounds Sirloin Steak Cooking method: Moist heat • Length of tail (lip) Cooking method: Dry heat gluteus profundus Cooking method: • Tied or netted • Specify 1184B to purchase center-cut Dry heat – roast (Cap off) – gluteus medius muscle only Cooking method: Dry heat Cooking method: Dry heat CHUCK EYE STEAK PORTERHOUSE STEAK 1116D PSO:1 Beef Chuck, Chuck Eye Roll Steak, Boneless 1173 Beef Loin, Porterhouse Steak ORDER SPECIFICATIONS RIB STEAK ORDER SPECIFICATIONS 1103 Beef Rib, Rib Steak, Bone In TOP SIRLOIN FILET • Prepared from item 116D • Quality grade 1184F Beef Loin, Top Sirloin Butt Steak, Center-Cut, Boneless,
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