ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Sirloin [USE] Roast or cut into steaks and fry/grill [DESCRIPTION] 
Rear end of rib cage, also known as loin or striploin (trade name). Legend has it that one was so enjoyed by George III(?) that he knighted it - hence Sir Loin. Most commonly found as very tender, very pleasent steaks off the bone. Personally I think they're better roasted still on th ebone, though they don't look as spectacular as a Rib Roast, which is taller. N.B. One rib shorter in England than Scotland.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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