Page Two
THE NEW BERN MIRROR, NEW BERN, N. C.
Friday, December 21, 1973
Sirloin Steak Is the
Family's Best Choice
derloin, which is a very tender
ery
the
What's for dinner now that the
Thanksgiving turkey’s gone?
For a nice change of pace, try
a sirioin steak. It’s a large steak
ideaily suited for excellent
family fare.
A large bone-in sirloin
weighing about 3 pounds would
easily serve five or more
people, allowing 8 to 10 ounces
per person. Make sure that your
sirloin is cut at least an inch
thick to retain its natural ten
derness and Juices
When calculating individual
servings, remember to allow for
variation in fat content and
bone size in different cuts.
Basically, there are two dif
ferent cuts of sirloin steak, each
identified by its characteristic
bone shape:
Long, Flat Bone Sirloin: This
sirloin has the largest ten-
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muscle also found in the more
expensive beef cuts, but it also
has more bone in the cut. Look
for the long, flat bone to identify
Small Round or Wedge Bone
Sirloin: This sirloin lus less
bone and frequently less waste
fat meaning that you’ll usually
get more lean meat for your
money from it. However, it will
have a smaller tenderloin than
the other. Look for the small
round or wedge bone to identify
it.
Another cut—the sirloin tip
steak—should not be confused
with these sirloin steaks. The
sirloin tip is a less tender cut
that is really part of the round
section of a beef carcass.
After you’ve decided which
cut you prefer, make sure of its
eating quality by looking for Uie
U. S. Department of
Agriculture’s beef quality
shield on the outside fat or the
label of the package. USDA
quality grades are your reliable
and consistent guides to beef
tenderness, juiciness, and
flavor. Sirloin steak in any of
the top three USDA grades—
Prime, Choice or Good—is
suitable for broiling, pan-
broiling or grilling over char
coal.
USDA’s Agricultural
Mwketing Service says a USDA
Prime sirloin offers you the
ultimate - in tenderness,
juiciness and flavor for a
sirloin. A Choice sirloin is just
slightly less tender, juicy and
flavorfid, but is still of very high
quality. USDA Good grade
sirloin is just slightly less
tender than Choice but lacks
some of the juiciness and flavor
of the higher grades.
After cooking, an excellent
way to serve your sirloin is to
slice it in thin, diagonal slices—
arrange it on a large platter—
and garnish . it with cherry
tomatoes and'parsley.
For
economy
heat
with
oil
maximum heat
for your money
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