In ground sirloin, the muscle and fat comes only from a sirloin cut of beef that is found on a steer or heifer's hip, but "ground beef" is a more general term. It indicates that the meat came from one of the seven primal cuts and trimmings, such as "chuck" or "round," but doesn't specify.Know More
The type of ground meat chosen depends upon its intended use. If ground beef is labeled with a specific cut, such as ground round or chuck, the lean and fat come only from that source. The meat can be either fresh or frozen. No water, phosphates, binders or other meat sources are added to ground beef, in accordance with USDA regulations.
If ground beef is identified as "hamburger," the lean meat comes from a primal cut. However, the fat trimmings are permitted to come from other sources.
Ground beef may have no more than 30 percent fat, though some products have less. Most packages of ground beef are between 75 and 85 percent lean, but 95 percent lean is sometimes available. These variations are reflected in the amount of calories and protein in the meat. In general, the leaner the beef, the lower the calorie count and the higher the protein.Learn more about Meat
Cooking pork sirloin chops is a matter of personal preference, but individuals can bake, grill or saute them on the stove. There are also many different ways to coat the meat, including breading, sauces and seasonings.Full Answer >
Boneless pork sirloin chops are a cut of pork that comes from the pig's hip area. These chops have had the piece of hip bone removed that is usually attached to them, and they are between 1/2 and 1 inch thick.Full Answer >
The amount of time required to cook top sirloin roast beef varies from recipe to recipe, but the Texas Beef Council recommends that it be cooked only until it reaches an internal temperature of 135 degrees Fahrenheit. The amount of meat prepared affects actual cooking time.Full Answer >
The tri-tip, which is a sirloin subprimal cut of beef, may be oven roasted in the oven at 425 degrees Fahrenheit for 30 to 35 minutes for medium-rare doneness and 40 to 45 minutes for medium doneness. Since tri-tip cuts have very little fat, roasting in the oven past medium doneness is not a good idea.Full Answer >