Sirloin steak

The top sirloin is the most prized of these and is specifically marked for sale under that name.

In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump.

Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin.

The word sirloin derives from the Middle English surloine, itself derived from the Old French word surloigne (variant of surlonge), that is, sur for 'above' and longe for 'loin'.

[1][2][3] In Modern French, the cut of meat is called aloyau or faux-filet.