Prime (Primal) Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket

Prime (from the primal cut) of the SHORT Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket- this post appears exactly as it did in 2011, Google for some unknown reason, just decided to change the posting date.

Any steak may be roasted; in fact, the process of broiling and roasting being identical, that is what you are doing when you use a broiler.

True Sirloin – The entire loin; or long loin as it is generally called in the wholesale market, is rightly the sirloin.

The middle of the Loin End, next to the Porterhouse, which is also a sirloin cut, is considered to be the choicest part of the sirloin.

.           All sirloin cuts are preferred by the large hotels and restaurants; while they are less expensive, due to less waste, and easier to carve, they are also traditionally considered to be of superior flavour and texture than the rib so are prized on the buffet line. See also: Sirloin below.

Loin

          The tender loin is the tenderest of all beef cuts and the fabricated short loin cut is, by far, the best cut for roasting. This cut not only does contain most of the tenderloin, but also does contain much less bone and tallow then the rib cuts. Prime grade goes exclusively to the hotel restaurant trade or for export.

          The loin yields the most tender and expensive cuts of beef—but not the most flavourful or nutritious. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and what is now called the sirloin aren't as tender, but they're a bit more nutritious and flavourful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost sacrilege to marinate them, or to cook them beyond medium rare.

Beef Loin Cuts

However, my main purpose in posting the image  was in hopes that you would also notice the grey colouring of the interior bone (marrow section) which indicates that it came from a very old animal--probably a retired dairy cow.Unless it is cooked either very rare or by the braising method, this steak will be very tough and unsatisfactory. 

Club Steak Think of this as a T-bone steak without any of the choice tenderloin muscle in it. True to their usual contrary nature, in the United States this steak is sometimes called a wing steal or a Delmonico, though they more often reserve this later name for rib-eye (entrecote) steaks. Substitutes: Bone-in or boneless, srip-ped loin steak OR rib steak (not as lean and tender).

Coulotte Steak= Culotte Steak= Culottes Steak= Top sirloin cap steak This is a small, boneless steak cut from the sirloin. It' got good flavour and nutrition, but of course, it's a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak.

Chateaubriand While traditionally, the meat used was the first cut from the thickest part (eye of the tenderloin Chateaubriand is really a meat recipe. Because not very many people are aware of this, as part of an on going quest for excessive profits "American" companies, and now with the advent of "free trade" so called Chateaubriand is now often cut from the small end of the top sirloin, or the round. This is pure customer deception and fraud but because Chateaubriand is a recipe such designation is also technically legal; at least under the American" concept of fair play.

Fillet Mignon= Tenderloin Steak=Fillet Steak= Fillet de Boeuf= Tender Steak. Pronunciation: fee-lay mee-NYOH Plural: Fillets mignons. These are cut from the tenderloin, and they're the second tenderest steaks you can buy, though not the most flavourful or nutritious. Again, true to their contrary nature, in the United States butchers usually call all tenderloin steaks fillets mignons, but the French (who invented the cuts and recipes that go with them)reserve the name for just the middle of the tenderloin. As they move further down and away from the fillet mignon, the French and most other countries call the cuts medallions or bifteck, and tournedos

Minute Steak In some parts of the world, a minute steak is a small, thinly sliced, boneless sirloin steak, originally used for steak sandwiches. Substitution: Thinly sliced strip loin.         

  Porterhouse    Many believe these to be the best of all steaks. The first cut from the short loin, this is a much smaller joint 4-5 inches thick. This steak contains the portion of the flavourful top loin, and the buttery, soft, and rather tasteless, tenderloin; which, alone, has become known as Chateaubriand. Hotels, restaurants usually cut their own.

            T-Bone steak Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much      of the tenderloin muscle in it.

Notes: The long loin (complete sirloin) is now divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and what is now called the sirloin, which lies closer to the rump. Since the muscles muscles in the short loin don't get much of a workout the meat there is very tender but lacking in flavour and nutrition. What is now called sirloin is near the rump, so the meats a bit tougher than from the short loin but it is also more flavourful and nutritious. Sirloin is also a better roasting cut and much more economical than standing rib.

Sirloin  Unless you consider the fillet as a separate roasting cut by far the second best roasting cut. Unfortunately for the average consumer; the only way to obtain a sirloin is to buy the long loin (wholesale cut) and then cut your own; which is exactly what hotels and large restaurants do. You can however buy the cuts shown below.

   Top Sirloin Butt - Canadian Trim

Bottom Sirloin Butt

Bottom Sirloin Butt-Ball Tip

Tri Tip=Triangle

          Sirloin Steak In the modern market place, there are several different   sirloin steak cuts, named for shape of the hip bone that's left in them and to extract a higher price from the unwary consumer. Going from fore to aft, there's the tender but bony Pin bone sirloin, which is right next to the porterhouse and an excellent steak. Then there's the Flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender but most nutritious. A boneless sirloin steak is sometimes called a rump steak=butt steak. Sirloin steaks are usually grilled or broiled and are a much better buy than any rib steak. Like any   good steak; sirloin should never be cooked well done and you will loose   much of the flavour, if you insist on doing so.
            Top Sirloin Steak   Note: Some top sirloin steak cuts are wonderfully     tender and juicy and flavourful but others are mediocre. Don't confuse this with an ordinary sirloin steak which includes a bone. True to the creed, their greedy ways; along with an inborn conviction that all others are completely stupid, "American" butchers and retailers often call a thick top sirloin steak a Chateaubriand. It is not. The cut used for the recipe Chateaubriand is a much tenderer cut that comes from the Tenderloin.

Prime-fabricated/primal- what ever-Rib (Steak cut) This is the only rib cut that rightly comes from the hind quarter. The hind quarter has one rib bone (13^th); this one rib, if, cut from prime grade, well aged, grain fed, steer beef would constitute a prime rib steak (Prime Entrecôte  but usually, because it does come from the hind quarter, this cut is not even considered to be a rib steak and will be sold as club steak if it is sold at all. Usually the meat will be damaged and considered too unattractive for the showcase. 

    ©Al (Alex-Alexander) D. Girvan. All rights reserved.