Sirloin and rib are part of the cut of the beef corresponding to the dorsal area, between the rump and the ribs of the cross, which takes the name of sirloin. It is the most valuable part of the animal, from which roasts, steaks, Florentine and fillet are also obtained. These are tender cuts, suitable for short and less elaborate cooking, which do not dry the meat. Even when roasted, these meats should never be cooked for long: on the contrary, they can be eaten raw or almost. If they are accompanied by sauces, these too must be quick, obtained by deglazing the cooking base of the meat itself.
A long muscle, between vertebrae and ribs
Whole, the loin has as its anatomical basis the lumbar vertebrae and ribs, on which it rests; under the vertebral column, in fact, the fillet runs, which, in general, is removed and used separately: it remains attached only when the Florentine is cut. The long muscle that forms this part is located far from the areas of the body most subject to stress. For this, the cuts that are obtained are the cutest ever and make up a minimal part of the animal.
The sirloin is sold with or without the bone. The bone mainly characterizes the ribs and the Florentine steaks. The former are obtained from the front of the loin, the latter (which in Florence are simply called steaks) are cut, instead, from the rear of the same piece; they also include a fillet section and, having to be at least 4 cm thick, have a weight that generally varies from half a kilo to nine hundred and fifty grams and even more. Of these, about two hundred are represented by the bone. However, a steak of this weight can satisfy four diners: of the seven hundred and fifty grams of meat, about three hundred are represented by the fillet, the others by the sirloin. In addition to giving a certain spectacle, the bone also has a practical function: it acts, in fact, as a heat transmitter inside the piece, during cooking.
The part from which the ribs are obtained, boned, gives rise to excellent steaks or entrecôtes (French word translatable into fracoste), suitable for cooking on the grill or in a pan. The former, thinly cut, are called paillard (which are not only made of veal, as many believe) or minute. The sirloin, the other cut of the posterior part of the long back muscle that makes up the loin, is also called roast beef, from the name of the most classic preparation that can be obtained from this part, boned and degreased. From the sirloin you can also obtain sirloins to be cooked on the grill or in a pan (with or without the bone).
Here are some recipes to cook them at their best!
