The large sirloin is further split into two subsections ... as they are not overly tough and have a strong beef flavor.

I usually serve slow-cooker sirloin with homemade bread or ... Cook: 3-1/2 hours 6 servings Text Ingredients In a large nonstick skillet, brown beef on both sides. Place onion and green pepper ...

Sirloin is a great cut for special occasions, it's definitely a treat, but less expensive than a rib of beef or fillet – and more forgiving in the cooking too. For this recipe you will need a ...

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...

labels the mechanically tenderized beef it sells as "blade tenderized.") A 2009 outbreak sickened 25 people, killing one and hospitalizing nine who had eaten mechanically tenderized sirloin served ...

That's because fatty cuts of beef are generally more flavorful, but that fat comes with more calories and saturated fat per pound. Therefore, some dieters might search for leaner steaks with great ...