Jun 13, 2017 · Sirloin is a lean and tough cut. Often sous vide can be used to make tough cuts of meat more tender, but sirloin doesn't really have the collagen or connective tissue that will break down like, say, a short rib. If you like the tenderness of …

May 7, 2019 · Preparation is key, as with most meals. The difference (in tenderness) between a pork sirloin and a pork tenderloin is relatively minor but the tenderloin is generally more tender (as the name implies). In this diagram you can see that …

YAY! That's medium rare! So it's really unnecessary to do a low, slow and moist method for a lean cut like the sirloin. Save your crock-pot for cuts like the shoulder, which will benefit much more from long, slow cooking because of all the fat and collagen. You can get downright quick with sirloin, and still have tender, luscious meat.

Nov 13, 2014 · Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a Porterhouse steak.

Feb 22, 2015 · A "Joint of Sirloin" is a rare cut in the US given the other possible uses of the sirloin. If one looks at the T-Bone/Porterhouse cuts, where the the "T"-bone bi-sects the steak. The smaller side is the tenderloin and the larger side is sirloin.

At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the more expensive per pound.

Aug 21, 2016 · When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them. I add various seasonings - salt, pepper, garlic etc. it depends on my mood. I notice that after I season them, the more heavily seasoned areas turn grey. Why is this?

Mar 26, 2014 · Meat is pounded as a mechanical means of tenderizing by damaging the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly.

Aug 9, 2018 · Beef cut does matter. Sirloin tip is a relatively tender cut, cuts that have done more work like shoulder, round, leg cuts have more connective tissue and need a significantly longer cooking time. In a pressure cooker this isn't that long, 1 hour is what I've seen for instant pot recipes using working cuts. Also what matters is fat content.

Botulinum toxin is most certainly capable of being destroyed during cooking; it denatures at 60°C. With that said, there are many other toxins (e.g., diphtheria and the aforementioned E. coli) that are much harder to destroy.