Wedge bone sirloin steak is a steak cut from the sirloin area nearest to the round area of cattle. At the bottom of the steak, near the middle, there is a small wedge-shaped bone which is a cross section of the hip bone.
If the bone is removed, the steak will be sold as a top sirloin steak.
The American food writer James Beard wrote:
“Wedgebone sirloin has a small amount of bone and a rather good expanse of muscle. It is an extraordinarily well-flavored piece of meat, and it carves nicely once the bone has been extracted. It should be cut 2 to 4 inches (5 to 10 cm) thick.” Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.
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|1.||↑||Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.|