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.
The steak is a cross-section of meat muscles including the top round (aka inside round) and bottom round (aka outside round), the tri-tip and the tenderloin.
The steaks cut in the sirloin are, in order from more tender to less tender: pin bone, flat bone, round bone and wedge 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.” [1]Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259.
References
| 1. | ↑ | Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 259. |