How Did Sirloin Get Its Name?

The origin of the word sirloin for that so very popular and tender cut of beef (sirloin can also apply to pork), is one of those cases where the fictional origin is a lot more fun and interesting than the actual one, which is quite literal and quite boring. I think the story is better than the steak, which is overrated, in my opinion. Tender yes, but not as flavorful as say, a nice New York Strip, which is very tender as well. So let’s start with the fictional story, and I’m sorry I’ve already given away the bad news that it’s fictional.

The Story of Sirloin Steak

The story concerns one King Charles II of England, who lived in Friday Hall, at Chingford. King Charles went out hunting in the Epping Forest.

Did you know that a “forest” was a word that referred specifically to royal hunting grounds that surrounded the jurisdiction of a kingdom? We tend to think of a forest as a big, ancient, primeval thing. The large-scale version of the woods, or a woodland. But forests didn’t originally signify a woodland, necessarily. The forest could have tree cover, but also pastures, farmland, moorland, etc.

These designated grounds are said to have had their own legal system. So, you see, when Robin Hood and his Merry Men were hiding out in Sherwood Forest, they weren’t just hiding in the woods, they were hiding in the royal stomping grounds.

US cuts of beef diagram — **US cuts of beef. Sirloin in bright green and top sirloin, in pink, both of which are overrated compared to cuts from the short loin.**

So, back to the story. King Charles was hunting in his forest, and he worked up a huge appetite. Upon returning back to Friday Hall, he found a huge loin of beef on the table, fresh out of the oven, with inviting rivulets of steam wafting from it. He was mighty pleased, being so famished, and exclaimed, “A noble joint! By St George, it shall have a title!

The king then drew his sword, raised it above the roast, and with mock ceremony, in his kingly dignity, announced, “Loin, we dub thee knight; henceforward be Sir Loin!”

The easiest way to show this is nothing more than a folk tale is to mention that this is only one version of the story. In another version, it is King Henry VIII. And why not, he was a bit nuts.

It’s a pity to have to spoil that with the facts, isn’t it? But it seems too good to be true and you know what they say about that. The facts are that sirloin comes from the French word for the cut, surlonge. Sur means “over” or “above” or even “upon.” You can guess what longe means.

porterhouse steak cooking on outdoor grill — Porterhouse steak on the grill – much better eating than a sirloin.

So surlonge means on or above the loin. This came into English as surloin but the U in sur eventually was replaced by an I. It could be that the folk story given above influenced this change.

There is another version of the above story though, explaining how the “I” replaced the “U,” having James I, or some other king, seated at the table and spying a beautiful “surloin” saying, “Bring hither that surloin, hirrah, for ’tis worty of a more honorable post, being, as I may say, not surloin but sirloin, the noblest joint of all!” I used an exclamation point because I imagine him saying this very loudly.

More likely, one lexicographer or another was influenced by one of these stories and misspelled surloin with an “I” and passed it along to history.

British cuts of beef diagram — **British cuts of beef. The sirloin, in bright green, comes more from the area called the short loin in US cuts.**

Why Sirloin is Overrated

Now, I was saying that the sirloin is overrated. When you order a sirloin steak in a steakhouse, you aren’t necessarily getting the best part of the cut. I should point out, as well, that the American sirloin cut is a bit different than the traditional British cut.

In the British cut, the sirloin is a large area in the upper middle part of the animal, and it overlaps part of what we call the short loin. Plus, the flank portion is much larger. You can compare the images to see the differences.

Usually, the best part of the sirloin from which to have a steak is the top sirloin and this is usually what people mean when they say “Sirloin Steak.” Many people rave, however, about a cut that is often called the tri tip, which can be used as a roast or cut into steaks.

The tri tip is a triangular cut from the bottom sirloin (hence trip tip) This is also called sirloin bottom butt or “Santa Maria” steak. These are lean and tougher than the top sirloin, but with more flavor. This is a great grilling steak, typically cooked medium rare and sliced.

But for less money, you might find a nice flat iron even better. Either way, to me, none of this compares to a cut from the “short loin” such as a T-bone, porterhouse, New York strip (strip steak, club steak, shell steak); or the rib eye. If you’re one of those people who’ve been lead to believe that the sirloin is the best steak to order, you just have to try any of these other typical cuts. You’ve been steered wrong due to its fancy-sounding name, I think.

Where Sirloin Shines

If you want a good steak, you don’t want a sirloin. However, sirloin is a great choice for any dish calling for chunks of beef. Sirloin is a great choice for kabobs, especially if you give it a long marinade. It is also good for chili, beef stew, etc. Sirloin is good for anytime you want a tender, relatively flavorful piece of beef and one that will not be overly dry. Sirloin can also make a great one pan dinner if you cut it into bites and combine it with potatoes or another root.