The sirloin belongs to the 1st fundamental group of foods, as a source of high biological value proteins, vitamins - especially of the B group - and specific minerals - mainly bioavailable iron, phosphorus and zinc. Note: it is also a natural source of cholesterol, saturated fatty acids - although they are present in an equal or even lower degree than unsaturated ones - of purines and amino acid phenylalanine - the latter two, nutritional elements that are contraindicated for hypersensitive subjects.
The portion and frequency of consumption of sirloin depend above all on the "possible presence of other meats - white, game, offal, etc. - eggs and fish products, but also on the nutritional status of the subject; for example, a healthy person can safely consume 1 -2 portions of 100-150 g of sirloin per week, as well as eggs and fish products in the same quantities. Vice versa, an obese person, a hyperuricemic or hypercholesterolemic subject and who is characterized by pathologies of the digestive system, hepato-renal, etc., both will have to decrease.
The sirloin is uniquely considered a good quality cut, that is the right compromise between the famous fillet and the rear cuts - for example the rump, the ham or parts of it etc. It has a proportional cost, therefore of medium-high entity; however, as for all cuts of meat and more, this depends above all: on the subspecies or animal breed, on the sex, on the age, on the nutritional status and on the level of processing (maturation).
Being naturally poor in connective tissue, despite being discreetly stressed in the movements of the animal, the sirloin is quite tender, not too fat - even if this can vary a lot according to the trimming, the breed and the breeding method - and moderately digestible. In the kitchen it is used above all to prepare main courses; this does not mean that it can be an excellent quality ingredient for selected ground products intended for sauces, meatballs, hamburgers, etc. It lends itself to intense and fast cooking, such as grilled, grilled and possibly in Being rather soft - as long as it is cooked in the right way - it lends itself to being eaten "rare". loin.
The quality of the sirloin may not only depend on the raw material, but also on the processing. In fact, it is one of the cuts that, in beef, changes most as a result of maturation, or that sort of "mummification" that takes place by leaving the whole loaf inside the cold room - at low temperature, just above 0 ° C - necessary to make dry the meat and allow it to mature in a superior taste and aroma. However, this determines a lower commercial yield of the meat, which by dehydrating and requiring greater husking before cooking - to discard the slightly unpleasant surface layer from the aromatic point of view - loses weight and increases in cost. This, which can also be useful for certain animals of the game group - so-called black meat - does not apply to other meats, such as pork or sheep.
With or without bone, sirloin is often used for very popular beef-based recipes such as: tagliata (entrecote), rib steak (with bone), Florentine steak (with fillet), T-bone and porterhouse - the latter two, very similar to the Florentine. From other animals, such as pork or sheep, the sirloin is: pork loin, loin, loin, chop, etc.
Almost always used to indicate an anatomical segment of beef, sirloin is also widely used as a synonym for loin or loin - although, in reality, sirloin is defined as any piece of meat that is on the opposite side of the vertebral transverse process. However, this means that, being a muscle group common to all animals of the Mammalia biological class, it can normally be obtained from creatures belonging to the Families: Suidae, Bovidae, Equidae And Cervidae.
From the anatomical point of view, the two sirloins - on the sagittal plane, positioned one on each side and divided by the spinous process of the vertebral body - correspond "almost exclusively" to the lumbar muscles. By slaughtering the animal in two halves, the sirloins remain between the two quarters (front and rear). Their prevalence on one side or the other depends above all on the cutting technique.
with high biological value, specific vitamins and minerals.
It has a medium or high energy intake - depending on the species, breed, state of nutrition and the level of husking of the surface fat - but it can also fluctuate a lot according to the variables we mentioned above. What many do not know is that, given the nutritional status of contemporary animals, the light pork sirloin has more or less similar characteristics to beef.
The calories of the sirloin are mainly provided by proteins and lipids; carbohydrates are absent. The peptides have a high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human model. Fatty acids are predominantly unsaturated, especially monounsaturated, sometimes followed almost equally by saturated ones; polyunsaturates, consisting mainly of omega 6, are the least significant fat portion.
Cholesterol is present in significant but all in all acceptable quantities - much lower than those of egg yolk, crustaceans, certain molluscs, offal, etc. The sirloin does not contain dietary fiber, gluten and lactose; if it is very matured, it can mature small concentrations of histamine - especially on the outside. Instead, it has significant amounts of purines and phenylalanine amino acid.
From a vitamin point of view, sirloin is a food that does not stand out from the average of products belonging to the same category - meat. It mainly contains water-soluble vitamins of group B, in particular niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12); thiamin (B1), riboflavin (B2), pantothenic acid (vit B5), biotin (vit H) and folates are less relevant. Ascorbic acid (vitamin C) and all the fat-soluble (vit A, vit D, vit E, vit K).
Also as regards the mineral salts, the sirloin does not stray too far from its belonging group. The iron content is good, but also zinc and phosphorus; it also brings potassium.
For more information on the chemical and nutritional details of the sirloin, read the article: loin.
with the same typical job: other meats (game, offal, poultry), fishery products (fin fish, crustaceans, molluscs) and eggs.
If obtained from a young animal, therefore thin, without the addition of seasonings and well trimmed from the superficial fat - from medium-aged animals, therefore not mature - it could also be used in the diet of certain clinical conditions such as severe overweight and hypercholesterolemia. . On the contrary, it would be advisable to prefer lean meats such as chicken, turkey, horse, lean fish, etc.
The sirloin, rich in high biological value proteins, is very useful in the diet of those who have a greater need for all essential amino acids; for example: pregnancy and breastfeeding, growth, extremely intense and / or prolonged sporting practice, old age - for eating disorder and tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, defedation, etc.
For the reasonable content of cholesterol and the acceptable percentage of saturated fat, it can be used in the diet against hypercholesterolemia, provided that the portion and frequency of consumption are acceptable. Note: in dietary therapy against dyslipidemia it is however less appropriate compared to fish - finnuts proper - rich in omega 3 (EPA and DHA). It is a neutral food for diets aimed at subjects suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, except in the presence of severe overweight.
Sirloin is one of the products to avoid - especially that obtained from game - or in any case to be consumed in extreme moderation, in case of severe hyperuricemia - tendency to gout - and kidney stones or lithiasis caused by uric acid crystals. It should be completely excluded from the diet for phenylketonuria. It does not show contraindications for lactose intolerance and celiac disease; it should also be harmless for histamine intolerance.
The sirloin is an appreciable source of bioavailable iron and participates in covering the metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially vegans. Note: Iron deficiency can lead to iron deficiency anemia. It contributes to the satisfaction of the need for phosphorus, a very abundant mineral in the organism - in particular in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in the nervous tissue etc. The zinc content - essential for hormonal and enzymatic antioxidant production - it is more than appreciable. It is not to be considered an essential source of potassium, but it nevertheless participates in satisfying the body's demand - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this alkalizing ion - necessary for the membrane potential and very useful in the fight against primary arterial hypertension - induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness.
The sirloin is very rich in B vitamins, all coenzyme factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues. It is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist nutrition; beef sirloin should be considered a kosher and halal food - as long as it meets the specific criteria of slaughter. After full cooking, it is also allowed in the diet during pregnancy.
The average portion of sirloin is about 100-150 g.
; however, without the addition of fatty cuts, it does not lend itself to making hamburgers, meatballs, sausages and meat sauce etc. Rarely used to obtain the mixture of raw and cooked sausages - sausage, salami, cotechino, salama da sugo etc - necessarily requires the addition of fatty cuts - for example the belly or fresh bacon, coppone etc.The most suitable methods of heat transmission for cooking the sirloin are conduction (from metal to meat; more rarely from oil to meat), convection (from air to meat) and radiation (from embers, which release infrared , to meat). The recommended temperatures are almost always very high and the times generally low or moderate; some recommend cooking at a low temperature, however more suitable for other recipes. The most used cooking techniques or systems are: grilled and spit - both on embers and gas and stone - baked, grilled, in a pan and, albeit rarely, frying.
The sirloin is often used to obtain whole roasts; it is however necessary to specify that, being a fairly lean cut, it can tend to take on a dry, hard and stringy consistency - due to the contraction of the collagen fibers and consequent squeezing of the cells with leakage of liquids.
The most famous recipes based on beef sirloin cut into slices with bone are: grilled Florentine - necessarily together with the tenderloin - grilled rib of beef - considered a Florentine steak without fillet - t-bone and porterhouse; instead of pork and sheep, the most famous chop - even with the handle. From the pork sirloin on the bone and left whole, cooked in the oven, you get the roast of loin; without the bone, on the other hand, it is known as pork loin and can also be stuffed or braised.
Roast Beef my way
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The sirloin without bone cut into steaks is called entrecote in the case of beef or simply a slice of loin for pork, and can be cooked on the grill, on the plate or in a pan, to obtain: cut - with rocket and parmesan or with oil "garlic and rosemary - pan-fried medallions - also floured or with sauce - etc. Roast beef can be made with whole roasted veal sirloin; cut into thin slices before cooking, it can be the raw material for escalopes or saltimbocca alla romana.
As anticipated, some also appreciate the carpaccio or the tartare of sirloin - bovine, venison and a few other animals; however, the most suitable cut for these recipes is undoubtedly the fillet. The food and wine combination depends above all on the specific recipe.
and Wagyu - while pork are preferred - Mora Romagnola, Cinta Senese, Nero dei Nebrodi etc.
Understood as a synonym for loin, anatomically speaking, the sirloin - even if it would be more correct to speak in the plural, since every being has two (one on each side) - is made up of the lumbar muscle. This, which has the function of supporting the weight of the trunk and extending the vertebral column, is placed between the forequarters and hindquarters of the beast; the precise position depends on the butcher's cutting technique.
The sirloin has a more or less cylindrical or ellipsoidal and elongated shape - the color is pink in pork and calf and red in adult cattle, darker in large game. It is located in the most external loggia of the body and is covered above by subcutaneous adipose tissue, above which the skin is located; below and to the side, however, it remains attached to the lumbar vertebrae - transverse and spinous process. Note: the sirloin is wrapped in a thick connective tissue panel that is usually removed before cooking - because it is hard, elastic and tough to chew. It must also be emphasized that the lumbar muscles, in beef, can be divided into two types: the anterior one - towards the head - and the posterior one - towards the tail; in English these two cuts are called short loin (translated: "short loin") and sirloin (translated: "rump") - in this order - between which, on the opposite side of the vertebral column, is the fillet - iliopsoas muscle, in English "tenderloin".
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