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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Sirloin steak ： ウィキペディア英語版 Sirloin steak The sirloin steak is a steak cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. ==Etymology== The word sirloin derives from the Middle English ''surloine'', itself derived from the Old French word ''surloigne'' (variant of ''surlonge''), that is, ''sur'' for 'above' and ''longe'' for 'loin'.〔(【引用サイトリンク】title=Sirloin )〕〔(【引用サイトリンク】title=Surloin )〕 In Modern French, the cut of meat is called ''aloyau'' or ''faux-filet''.〔(【引用サイトリンク】title=Sirloin ) (English-French dictionary)〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sirloin steak」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.