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Thread: Throwdown #36: Sirloin Steak

  1. #11
    TVWBB Super Fan Chris Arnold's Avatar
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    Cheers Tony
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  2. #12
    TVWBB Diamond Member Robert-R's Avatar
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    This is going to be a tough throwdown! I can tell by the first two entries.

  3. #13
    Moderator Chris Allingham's Avatar
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    Quote Originally Posted by Chris Arnold View Post
    I was lucky enough to win am Australian Wagyu Striploin (near enough?) from a Meat Wholesaler here in the UK
    I hate to play referee...but if a striploin is what we'd call a top loin steak or NY strip steak on this side of the pond, that's a better cut of meat than a sirloin steak. But those are beautifully marbled steaks and you grilled them perfectly!

    Edit: Wikipedia says that what we call a strip steak in the US is known as a sirloin steak in Australia. The cut comes from the US short loin, not the US sirloin. https://en.wikipedia.org/wiki/Strip_steak Wikipedia also says that the section we call the sirloin in the US is known as the rump in Australia. https://en.wikipedia.org/wiki/Sirloin_steak

  4. #14
    TVWBB Super Fan Chris Arnold's Avatar
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    Chris - totally understand, it was a stretch i know - but always good to share
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  5. #15
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    Quote Originally Posted by Rich Dahl View Post
    Nice cook Tony and great use of the vortex. Got rain all this week so we're in a holding pattern until it lets up. Interested to see what Pat comes up with. Put your ARD on and get to it Pat
    Rich, is Prescott Valley competing with the Amazon jungle for most rain?

  6. #16
    TVWBB Gold Member Pat G's Avatar
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    Quote Originally Posted by Gary London View Post
    Rich, is Prescott Valley competing with the Amazon jungle for most rain?
    Houston is in the running too. 3 major floods in 16 months, then it doesn't rain for 3 months, now it's rained for a week straight. I wanted to do my throwdown cook this weekend but it looks like more rain. I might have to freeze my Australian rump loins until the weather cooperates.
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  7. #17
    TVWBB Pro GGross's Avatar
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    I believe London Broil is consider sirloin, if so, I may do that the family loves it.

  8. #18
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    Quote Originally Posted by GGross View Post
    I believe London Broil is consider sirloin, if so, I may do that the family loves it.
    London broil is a method for preparing and cooking flank steak or top round steak.
    Sirloin steak comes from the loin, or lower back and side of the cow.

    There is a difference...
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  9. #19
    Moderator Chris Allingham's Avatar
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    At the supermarket, the label will usually say something about the cut of meat first, followed by "London Broil" as the preparation.

    For example:

    • Certified Angus Beef Chuck Shoulder London Broil
    • CAB Round Top Round London Broil
    • Top Round London Broil

    As Jim says, a sirloin steak is not typically associated with the "London Broil" preparation.

  10. #20
    TVWBB Pro GGross's Avatar
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    Quote Originally Posted by Jim Lampe View Post
    London broil is a method for preparing and cooking flank steak or top round steak.
    Sirloin steak comes from the loin, or lower back and side of the cow.

    There is a difference...
    Now that you say that, it does ring a bell. I have to pick either center sirloin like they do at Outbacks or a sirloin. I've done those as well and the fam likes them

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