On a cow the sirloin tip comes from the backbone to middle stomach. The meat briskets is actually the breast of the cow and one of the larger cuts of meat.
Sirloin Steak is a beef steak cut from the lower portion of the ribs. Top sirloin is most prized, the bottom sirloin is less tender
Flat iron steak comes from the Chuck part of the cow.
Filet mignon and top sirloin are two different cuts of meat but both come from the loins. Filet mingon is a tenderloin cut and top sirloin is cut from the top sirloin.
you push it to the ground while him or her is sleeping.
The filet is from the hind quarters of a cow. Right at the back is the rump and topside cuts and half way down the back is the sirloin from within which you find the filet. Try Galloway filet, it's the best!
Cow
Cow
Sirloin Steak is a beef steak cut from the lower portion of the ribs. Top sirloin is most prized, the bottom sirloin is less tender
The Ball Tip
Flat iron steak comes from the Chuck part of the cow.
The sirloin tip roast is actually part of the round--that closest to the sirloin. It's pretty tender, and if you slice it into thick slabs, you can make steaks (don't worry about what to call them) or cube them for stew or stir fry. The meat is tender enough to take grilling and pan-frying (that is, you don't need to braise it, as you really do a chuck roast).
There are many ways to cook a sirloin tip roast, and taste is subjective. What is good for others is not good for you, so by reading testimonials and trusting your own instinct a tasty recipe can be found.
in my experience, sirloin is too lean and dries out (and becomes tough) when slow cooked. Best results i have had are with a round or shoulder
Filet mignon and top sirloin are two different cuts of meat but both come from the loins. Filet mingon is a tenderloin cut and top sirloin is cut from the top sirloin.
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The only difference is the location on the animal. On a cow for example, the top sirloin is a slightly higher cut on the beast than the bottom sirloin. The generic term "sirloin" is another sirloin cut that is just above the tenderloin. No one sirloin is better than the other, however, the top sirloin is slightly more tender, as it is located in an area where the muscle is not given any exposure and thus the meat is slightly more tender then, say, the shank (legs). Most people think "top" sirloin means its of better quality, but this is a myth. It all depends on how you cook the meat, and how tender you desire the meat to be. For the most tender cut from the sirloin section, choose the top sirloin. For the most tender cut on the whole animal, choose tenderloin (for obvious reasons.)
The tri-tip roast, sometimes called a triangle roast, is the portion of meat that is at the bottom of sirloin.