Bottom sirloin
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time. Flap portions are found in hamburger meat or can be made into stews or even fajitas since it is too tough to be used in steaks.
type
Link from a Wikipage to another Wikipage
primaryTopic
Bottom sirloin
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time. Flap portions are found in hamburger meat or can be made into stews or even fajitas since it is too tough to be used in steaks.
has abstract
Lo scannello (anche noce o fes ...... e ne ricava anche la bresaola.
@it
The bottom sirloin steak is a ...... chewier than its counterpart.
@en
Link from a Wikipage to an external page
Wikipage page ID
47,914,983
page length (characters) of wiki page
Wikipage revision ID
911,910,564
Link from a Wikipage to another Wikipage
caption
American beef cuts
@en
name
Bottom sirloin
@en
type
Beef steak
@en
wikiPageUsesTemplate
subject
hypernym
comment
Lo scannello (anche noce o fes ...... e ne ricava anche la bresaola.
@it
The bottom sirloin steak is a ...... oo tough to be used in steaks.
@en
label
Bottom sirloin
@en
Scannello
@it
wasDerivedFrom
isPrimaryTopicOf
name
Bottom sirloin
@en