early 15c., surloine, from Middle French surlonge, literally "upper part of the loin," from sur "over, above" (see sur-) + longe "loin," from Old French loigne (see loin) [..]

A cut of beef that lies between the Short Loin (very tender) and the Round (much tougher).

A wholesale cut that include the pelvic bone and the associated muscles.

This cut of Jamaican beef lies between the very tender short loin and the much tougher round. Jamaican beef sirloin is usually cut into steaks or roasts. T

The section of beef between the short loin and the round, the section is divided into three cuts, the top sirloin contains part of the top loin muscle of the short loin, the tenderloin which is also a [..]

(n) the portion of the loin (especially of beef) just in front of the rump

the front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.

the front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.