Boneless Strip Sirloins - Archives

• A tasty tradition
  Quality beef roasts have been the showpiece of holiday meals for generations because they taste, smell and look delicious. The aroma alone signals the feast to come. Whether a roast is carved at the table or served already sliced, the first sight entices both guests and hosts to contemplate skipping some side dishes to indulge in a larger serving of roast beef.
  Author: Martin Collins - Date: March 1, 2004



• Santa Maria Valley, the barbeque capital of the world
  Visiting the Santa Maria Valley is a feast for the senses with its lush rolling hills and fragrant fields of strawberries. But cruise down Broadway on any given weekend, and it’s the mouth-watering smell of barbecue that will greet you. In fact, Santa Maria is known nation-wide as the "Barbecue Capital of the World."
  Author: Martin Collins - Date: March 1, 2004



• Togo’s introduces new sirloin steak & mushroom sandwich
  Togo’s sandwich chain today announced the addition of a new seared Sirloin Steak & Mushroom Sandwich creation to its seasonal menu line. Togo’s new sandwich is the only steak sandwich from a quick service restaurant chain made from 100 % sirloin beef, instead of reformed steak frequently used by market competitors.
  Author: Taylor Kent - Date: March 1, 2004



• Texas Land & Cattle Steak House opens third restaurant in Houston
  Texas Land & Cattle Steak House has opened its newest Houston location at 11900 Dickinson near the Beltway 8 and I-45 South interchange. The restaurant, known for serving its steaks Texas style, will offer its mouthwatering, signature smoked sirloin, ribeyes and filets, baby back ribs and a variety of chicken and seafood dishes.
  Author: James Sparks - Date: February 27, 2004



• Boneless strip sirloins are the steaks you want for an outdoor cookout!
  Beefsteaks are cut from many different parts of the animal and result in steaks with different qualities. Boneless strip sirloins are cut from the heart of the loin making them a good solid piece of meat. They are described as being well marbled and incredibly juicy and full of flavor. The marbling is a light trace of natural animal fat that melts into the meat as it cooks. This adds moisture and flavor to the meat. Even well served well done they can remain moist and delicious. Boneless strip sirloins can be purchased in many different weights to please the hungriest diner. Restaurants and suppliers will let you order each steak by the ounce and restaurants ask you your preference as to how well the meat is cooked for you.
  Author: Laurie Simpson - Date: April 9, 2003



• Top Sirloins Are What Come To Mind For Many People When They Think Of A Gourmet Meal
  Many people will tell you that there is no meal they like better than a nice juicy steak. There are several different cuts of steak and top sirloins are considered one of the best. They are most often cut from a single muscle and do not contain any gristle or extra fat. Nice top sirloins can be several inches thick and weigh several ounces. They are a tender and delicious cut of steak that melts in your mouth when cooked just right. There is really no right or wrong way to cook it either. Some people prefer their steak very well done with no pink to be seen. Others enjoy it rare and still red or pink on the inside. Just a flash firing over the barbeque is enough for some people.
  Author: Laurie Simpson - Date: August 14, 2005