| 词条 | Bottom sirloin |
| 释义 |
| name = Bottom sirloin | image = BeefCutBottomSirloin.svg | caption = American beef cuts | alternate_name = | type = Beef steak | course = | served = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = }}{{Cuts of beef diagram|British|width=300|caption = British-tradition cuts}} The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. The meat is often used to cook the tri-tip and flap steak.[1][2] The meat is considered lean and chewy.[2][3] See also
References1. ^{{Cite web| title = What Is Bottom Sirloin? (with pictures)| work = wiseGEEK| accessdate = 2015-09-23| url = http://www.wisegeek.com/what-is-bottom-sirloin.htm}} 2. ^1 {{Cite web| title = Santa Maria Tri-Tip Recipe| last = Severson | first = Kim| work = New York Times| date = 28 October 2014| accessdate = 2015-09-23| url = https://www.nytimes.com/2014/10/29/dining/santa-maria-tri-tip-recipe.html?_r=0}} 3. ^{{Cite web| title = The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)| author = J. Kenji Lopez-Alt| work = Serious Eats| date = 24 May 2012| accessdate = 2015-09-23| url = http://www.seriouseats.com/2012/05/the-best-inexpensive-steak-for-the-grill-part-4-flap-meat-sirloin-tip.html}} External links
1 : Cuts of beef |
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