Quote:
Originally Posted by smokingGun
I used to think all "Sirloins" were from the loin part of the cow but a chef friend told me that only the Top Sirloin is from the loin. Sirloin Tips are actually from the Rump-Round portion, so they're not very tender at all.
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I don't eat beef often, so I don't really have enough knowledge of how that stuff works. I've read that the main difference is some meat is more tender than others. Also, the meat comes from different parts of the cow. In the end, you're eating a piece of cow but it just depends on how specific you want it. That's pretty much been my experience IRL, too. They're all kind of similar, you just use sauce, potatoes, carrots, and so forth.