Pronunciation: [sˈɜːlɔ͡ɪn] (IPA) 
The word "sirloin" is spelled with the phonemes /sɜr.lɔɪn/. This means that the first syllable is pronounced with the vowel sound /ɜr/ as in "her," followed by the consonant blend /sl/. The second syllable starts with the diphthong /ɔɪ/ as in "boy," and ends with the consonant sound /n/. The spelling of "sirloin" reflects the word's Old French roots, where "surloyn" referred to the upper part of the loin, a prized cut of beef.
Sirloin is a noun that refers to a cut of beef taken from the lower portion of the back, specifically the area between the ribs and the rump. This choice cut is known for its tenderness and rich flavor. The word "sirloin" is derived from the Old French term "surlonge," which translates to "above the loin," indicating its location in the animal's body.
Sirloin typically consists of a boneless portion that is ideal for grilling, roasting, or broiling. It is a popular choice for steaks and can be further divided into various sub-cuts, such as the top sirloin, bottom sirloin, or sirloin tip. The size and shape of sirloin steaks can vary depending on the country's culinary traditions or individual preferences.
The sirloin is well-regarded for its tenderness due to the lower activity of the corresponding muscles in the animal's back. However, it may contain a strip of fat running through it, which contributes to the flavor and juiciness of the meat. Sirloin is commonly enjoyed as a main dish, often accompanied by sauces, spices, or marinades to enhance its taste. It is a versatile option in the culinary world, appreciated for its tenderness and ability to retain succulence even when cooked to different levels of doneness.
A loin of beef.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
* The statistics data for these misspellings percentages are collected from over 15,411,110 spell check sessions on www.spellchecker.net from Jan 2010 - Jun 2012.
The word "sirloin" originated from the late Middle English term "surloine", which was derived from Anglo-Norman French. The Anglo-Norman term was a combination of the Old French words "sire" (meaning "lord" or "sir") and "loigne" (referring to the loin), ultimately tracing back to Latin. Over time, "surloine" evolved into "sirlome" before settling into its current form, "sirloin". The term was used to describe a cut of beef from the loin area, which was considered high-quality and fit for a lord or a person of noble status.
