Sirloin is a cut of beef from the lower part of a cow’s back, just above the loin. Cooks treat it as a good piece — tender enough for a steak, with a strip of fat that browns well.

Sirloin沙朗 is是 from the lower part of a cow's back牛背下半部, just above the loin腰脊肉正上方, a cut of beef的一塊牛肉。Cooks廚師 treat it as a good piece認為這是好的部位 — tender enough for a steak嫩得足以做成牛排, with還帶 that browns well煎起來會上色的 a strip of fat一條油脂。

On a menu, sirloin means that cut, not any beef.

On a menu,在菜單上 sirloin sirloin means指的就是 that cut,這個部位 not any beef不是隨便哪種牛肉。

Though actually the word does not name quite the same piece in every country: British and American butchers draw the lines in slightly different places, so a sirloin steak in London and one in New York are cousins, not twins.

Though actually不過實際上 the word does not name quite the same piece in every country:這個詞在每個國家指的不完全是同一個部位: British and American butchers英式和美式的肉販 draw the lines in slightly different places,劃分的位置略有不同 so所以 a sirloin steak in London倫敦的沙朗牛排 and one in New York跟紐約的沙朗牛排 are cousins, not twins算是表親，不是雙胞胎。

There is a famous story that a king liked the meat so much he made it a knight — “Sir Loin.” People still tell it, but that is not how the word was made. It comes from French for “above the loin.”

There is有 a famous story一個有名的故事 that a king liked the meat so much說有個國王太喜歡這塊肉了 he made it a knight —就封它為騎士— "Sir Loin."「Sir Loin」。People still tell it,人們現在還在傳這個故事 but that is not how the word was made但這其實不是這個詞真正的由來。It comes from French它其實來自法文 for "above the loin."意思是「腰脊肉的上方」。