| 41. | 1 pound beef sirloin steak, trimmed of fat and cut into thin slices
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| 42. | _Buy lower-fat ground round or sirloin instead of ground beef.
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| 43. | I would never pass up a New York sirloin.
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| 44. | 3 3 / 4 to 4 pounds boneless sirloin, about 2 inches thick
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| 45. | 4 four-ounce all natural sirloin steaks, trimmed of all visible fat
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| 46. | The best options come from the top sirloin muscle.
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| 47. | Sirloin strip, though, is ideal for roasting.
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| 48. | And the top sirloin makes a great family steak.
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| 49. | Is it safe to eat sirloin and hamburgers here in the United States?
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| 50. | Trim sirloin of all exterior fat and connective tissue.
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