sirloin

n.
A cut of meat, especially of beef, from the upper part of the loin just in front of the round.

[Middle English surloine, from Old French surlonge, *surloigne : sur, above (from Latin super) + longe, loigne, loin; see loin.]

Upper part of the hind loin of beef.

This cut of beef lies between the very tender short loin and the much tougher round. As would be expected, the meat cuts from the portion near the short loin are more tender than those closer to the round. Sirloin is usually cut into steaks or roasts. Bone removed, the cuts are referred to by the names of the three main muscles. Top sirloin is a continuation of the tender top loin muscle of the short loin. The tenderloin is part of the tenderest muscle (which also continues from the short loin) and the bottom sirloin, which is part of the same (less tender) sirloin tip muscle found in the round. The best-known bone-in sirloin steaks (in order of tenderness) are pinbone, flat bone, round bone and wedge bone. See also beef.

IN BRIEF: A good cut of beef.

Fine dining usually involved a sirloin steak and a baked potato.

Dansk (Danish)
n. - filet

Nederlands (Dutch)
lende (vlees)

Français (French)
n. - aloyau

Deutsch (German)
n. - Steakfilet

Ελληνική (Greek)
n. - (μαγειρ.) κόντρα φιλέτο

Italiano (Italian)
lombo

Português (Portuguese)
n. - lombo (m) de vaca

Русский (Russian)
филей

Español (Spanish)
n. - solomillo, lomo

Svenska (Swedish)
n. - ländstycke

中文（简体）(Chinese (Simplified))
牛的上腰部分的肉

中文（繁體）(Chinese (Traditional))
n. - 牛的上腰部分的肉

한국어 (Korean)
n. - 설로인 (소 허리고기의 윗 부분)

日本語 (Japanese)
n. - サーロイン

العربيه (Arabic)
‏(الاسم) قطعه لحم من خاصرة ألبقرة‏

עברית (Hebrew)
n. - ‮בשר-מותניים, ורד‬

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