Naman burodi yana daya daga cikin manyan kashi biyu na ragowar naman daji na naman sa, wanda ke gudana daga riba ta 13 har ya zuwa karshen ɓangaren nono.
Daga cikin wadannan ɓangarori guda biyu, sirloin shine wanda ya koma baya, inda yatsun suka sami karin motsa jiki, suna sa su da wuya ( wanda ake nufi da nesa da ake kira gajere ).
Ana rabu da sirloin daga cikin ɗan gajeren wuri a gaban fushin ƙyallen kafar ta hanyar madaidaiciya ta hanyar jimla na 7 na lumbar.
Sirloin yana kusan kullun cikin kashi biyu cikin cututtuka; saman sirloin butt da kasa sirloin butt.
Ana yin wannan ta hanyar yin yankan tare da sutura na halitta tsakanin gwargwadon motsa jiki, tsohuwar tsoka na sirrin sirloin, da kuma wuyansa, ƙungiya guda uku (mace mai tsaka-tsakin, tsohuwar lateralis, da kuma vasus medialis) wani lokaci ana kiran labaran sirlo.
Top Sirloin: Boneless Steaks don Grilling
Mafi yawan sirloin butt (wanda aka fi sani da top butt ko sirloin butt) yawanci sliced a cikin steaks individually, kuma ana iya gyara shi da digiri daban-daban.
Alal misali, babban nau'in fasalin yana nuna jikin tsohuwar jiki wanda ake kira biceps femoris, ko kuma sirloin cap, wanda yawanci aka cire kuma an sanya shi cikin steaks.
Babban dalili na cire tafiya shi ne cewa ƙwayoyin tsoka suna gudana a wani wuri daban daban fiye da sauran magunguna. Tun da waɗannan su ne masu tayar da hankali sosai, suna slicing su a kan hatsi yana taimaka musu su zama mafi sauƙi.
Rarrabe ƙwayar guda biyu tana ba da damar sanya sliced guda a kan hatsi.
Ka tuna cewa saman sirloin, top butt, da kuma sirloin amma duk suna nufin abu ɗaya. Tsawon sirrin sirloin na yau da kullum suna dacewa da zafi mai zafi , ko da yake kuna so ku yi hankali kada ku sake su tun lokacin da suke da wuya da kuma bushe.
Marinating steaks sirlo ne mai kyau ra'ayin saboda zai ƙara dandano da danshi, amma ba zai taimaka tenderize .
Ƙarin Sirloin: Ƙari-Ƙari, Sirloin Tip, da Flap
Kamar yadda tsokoki a baya na dabba sun fi karfi fiye da wadanda suke tsakiya, tsokoki daga ƙananan dabba sun fi karfi fiye da wadanda suka fi girma. Tare da kasa sirloin, tsokoki suna samun karuwa.
Cire daga tushe sirloin yana kasancewa tsaka, kuma yana samar da nama mai naman sa da nama da nama, ma.
Wataƙila mafi yawancin abincin ganyayyaki na sirloin shine ƙaddamarwa, wadda aka yi daga tsoka mai tsoka mai suna "Tensor fasciae latae".
Bayani mai sauƙi yana da kyau sosai, ko da yake yana da kitsen mai a waje wanda wani lokaci ana cire shi, amma abin da zai iya zama kyawawa idan kuna dafa shi a hankali.
Hakanan za'a iya yin amfani da kayan zafi a kan zafi mai ma'ana ko kyafaffen / tanda a gashi a ƙananan zazzabi (watau 225ºF). Maballin ba shine ya rufe shi ba tun lokacin da zai bushe kuma ya zama da wuya.
Wasu masu dafa suna son yin kakar wasanni, kuma tun da nama ya ci gaba sosai, yana amfana daga ɗan karin ƙanshi. Har ila yau, yana amfana daga yin ruwa. Duk abin da kuke yi, ku tabbata cewa ku rage shi a kan hatsi lokacin da kuka bauta masa don tabbatar yana da kyau.
Sirloin Tip: Sirloin ko Round?
Maganin sirloin (ko ƙutsawa) wani rukuni ne daga kasa sirloin, kuma yana faruwa ya zama daidai a wurin da aka rabu da nesa daga zagaye .
Idan an kori gawa kamar yadda aka bayatarda, kimanin 3/4 na katako za su ƙare a zagaye na zagaye, da sauran 1/4 daga cikin nesa.
Abin da yakan faru a maimakon haka shi ne cewa an cire dukkan ƙwaƙwalwar daga jikin da aka sayar da shi a matsayin sirriin tip.
Admittedly, rarrabuwa tsakanin cututtuka na farko shine wasu lokuta masu tsaurin kai, kuma maɓallin ƙwaƙwalwar ita ce ƙulli, ko da kuwa yadda yake rarraba ko abin da ake kira.
Duk da haka, kiran wani abu bayanan sirrin lokacin da ya zo daga zagaye yana yaudarar; ba daidai ba ne, kuma farashin da labanin wani abin da ake kira "sirloin" shine mafi girma daga wani abu da ake kira "zagaye."
A ƙarshe, ɓafin sirlo shine tsokaccen tsoka wanda ake kira obliquus abdominis interni, wanda yake a gefen gefe-fice, inda nesa ya juya zuwa ga ciki ko flank .
A gaskiya ma, ɓarwar sirrin yana da kama da furek steak - tsokoki mai tsummoki tare da kuri'u da yawa da dandano mai naman sa.
Marinated, dafa shi a kan babban zafi zuwa matsakaici rare da sliced a kan hatsi, sirloin flap ne mai dadi yankakken nama.
Tenderloin (aka Butt Tender)
A ƙarshe, sirloin wani lokaci ya ƙunshi abin da muke kira mai tausayi, ko ɓangaren baya na ƙaƙƙarfan zuciya, wanda shine tsoka mai taushi a kan naman naman .
Tun da yake yana da kyakkyawan matsayi kuma yana da kauri mai nauyin gaske, ƙwallon ƙafa yana da sauƙi don yin steaks. Haka kuma za'a iya shirya shi kuma ya sayar a matsayin gurasa.
Duk da haka, ana cirewa mai sauƙi daga nesa kuma ko dai ya sayar da kofi ko kuma tsalle-tsalle (watau filet mignon) ko roasts ( chateaubriand ).