Yes, King Henry was on his way to Scotland, and stopped just outside Preston where he was served a loin steak. He enjoyed the steak so much he Knighted the loin "Sirloin"
AnswerNo, this is a legend. See the link below for more information. AnswerAbsolutely not. Firstly, there has never been a King Henry XIII of England. Secondly, it wasn't until the 18th century that sirloin was spelt with an "i" rather than the original "sur". From the French, meaning "over the loin - "surlonge".King James I was reported to have said it (probably in jest) when he stopped at Hoghton Tower, between Blackburn and Preston, but it was never so.
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My mate Mervyn says this is true as well.
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A fella in KCs told me this, so it´s clearly gospel
The name comes from an Old French term "sur loine", meaning "above the loin".
Despite much mythology, there is no historical evidence to support the story that an English king was so taken with the cut of meat that he conferred a knighthood on it.
The urban legends about the royal origins of the sirloin steak are actually quite false, though quite fun to imagine! The link below is a quite reputable Etymology source and has an article on the potential origin of this steak's name.
One of the most likely explanations is that the term sirloin is derived from the old French expression "surlonge" meaning "above the loin", because that is where sirloin steaks come from.
What is the difference between rump steak and sirloin steak?
nothing
The sirloin steak is cut from the back of beef cattle.
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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.
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.
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.)
It is a cut of meat, much like a beef sirloin steak. It comes from above the tenderloin muscle in the alligator's tail.
Sirloin Steak and Chicken Breast.
Descendants of scavengers, the husky will eat pretty much anything on offer, from a tender sirloin steak to a decomposed animal carcass.
The fillet, or Fillet Steak.
There are several names ... Ground Beef, Ground Round, Ground Sirloin, etc
There are several types of meat or roast that can be used for Italian beef. These meats include rump roast, sirloin tip roast, eye round, and bottom round roast.
The tri-tip roast, sometimes called a triangle roast, is the portion of meat that is at the bottom of sirloin.
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