Talk:Sirloin steak

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Etymology

Is it worth adding to the etymology section the oft-quoted false etymology that a piece of meat was knighted by James I and became "Sir Loin"? — Paul G (talk) 14:01, 23 September 2008 (UTC)[reply]

I've added it myself. — Paul G (talk) 14:20, 23 September 2008 (UTC)[reply]

Makes my mouth water!

looks good!!!98.117.140.24 (talk) 05:35, 28 February 2009 (UTC)[reply]

Text and picture don't match

The picture shows "sirloin" (above the tenderloin), "top sirloin", and "bottom sirloin". The text does not explain the part of the sirloin above the tenderloin.

Text has "sirloin tip roast," which is not shown in the picture.

Overall, this is a poorly written article. —Preceding unsigned comment added by 71.100.181.82 (talk) 02:39, 10 November 2010 (UTC)[reply]

was just about to make the same comment: the images match neither each other, nor the text, and the text doesn't map into the text well. Defining sirloin as "a steak cut from the rear back portion of the animal" doesn't help. Not having the "short loin" (from which T-bone, porterhouse, and club steaks are cut) even shown makes it less helpful again. Tim bates (talk) 21:04, 13 December 2012 (UTC)[reply]

aloyau (or, more exactly : bavette d'aloyau) and faux-filet in french are completely different things! not at all in the same place, faux-filet is on the back, aloyau is in the center. Not at all the same taste. Faux-filet is sirloin, aloyau is flank steak. This error is also on google translation.

---> bavette d'aloyau, here is a photo : https://www.google.fr/search?q=bavette+d%27aloyau&client=firefox-b-ab&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiwi5-ClprTAhXLbRQKHa6TCl0Q_AUICCgB&biw=1173&bih=519#imgrc=BfQS_9eXEvPTbM:

---> photo of faux-filet : https://www.google.fr/imgres?imgurl=http://www.gustagora.com/1780-home_default/faux-filet-de-boeuf-x2.jpg&imgrefurl=http://www.gustagora.com/contenu/43-temps-de-cuisson-du-faux-filet-de-boeuf&h=500&w=500&tbnid=Ecq8ajOUTaPSlM:&tbnh=186&tbnw=186&usg=__5AMmCBeYZNxeEdIecnW-zCY6Sco=&vet=10ahUKEwjssv25lprTAhXMtxQKHX_-AZUQ_B0IeTAK..i&docid=JCJs9F_DCAoeHM&itg=1&client=firefox-b-ab&sa=X&ved=0ahUKEwjssv25lprTAhXMtxQKHX_-AZUQ_B0IeTAK&ei=26DrWKzZJszvUv_8h6gJ

Both are very appreciated in France, but bavette d'aloyau was for a long time a cheap piece, very tasty and filandrous, for connoisseurs. Nowadays it's as expensive as faux-filet!

— Preceding unsigned comment added by 90.2.229.49 (talk) 15:19, 10 April 2017 (UTC)[reply]