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Sirloin of Beef

1280. The sirloin of beef is usually carved by cutting the upper side in slices parallel with the bone, and commencing at the edge, the brown of which forms the first slice. On the under side the knife is generally made to cross the grain, cutting through the middle down to the bone, and removing slices on each side. This part, however, tastes much better if cut on the same plan as the upper side, that is, by commencing at the edge; but in this way the slices are small, and do not look so handsome, for which reason the ordinary mode is generally preferred (see fig. 180).