Crossword Solver > found answer > SIRLOINS

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CROSSWORD
ANSWER

sirloins

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The answer SIRLOINS has 3 possible clue(s) in existing crosswords.

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The word SIRLOINS is VALID in some board games. Check SIRLOINS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of sirloins in various dictionaries:

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

noun - a cut of beef

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Possible Crossword Clues
Those are the sort of joints where 2 down gets the lions confused
Knightly joints
Cuts from the back

Last Seen in these Crosswords & Puzzles
Jan 23 2016 L.A. Times Daily
Jul 4 2002 Irish Times (Crosaire)
Dec 6 1999 Irish Times (Crosaire)

Sirloins might refer to
The sirloin steak is cut from the back of the animal. * In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast. * In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.

Sirloins might refer to

The sirloin steak is cut from the back of the animal.
* In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast.
* In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.

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