sirloin
UK[ˈsɜː.lɔɪn]US[ˈsɝː.lɔɪn]
n
a choice cut of beef from the upper part of the loin just in front of the round.
Etymology
the word 'sirloin' entered english in the early 15th century from the anglo-norman french term 'surlonge', meaning "above the loin." this french term is a compound of 'sur' (meaning "over" or "above") and 'longe' (meaning "loin"), from the latin 'lumbus'. a persistent folk etymology, popularized in the 17th century, claims an english king knighted the cut of meat as "sir loin," but this is a humorous and apocryphal story. the modern english spelling reflects a later re-analysis influenced by the english honorific "sir," obscuring the original french components.
Analysis
this word is a loanword from middle french, where it was spelled as 'surlonge'. it is not productively formed from separate english morphemes.
Examples
the chef recommended the grilled sirloin with a red wine reduction.
sirloin steak is often considered a good balance of flavor and tenderness.
for the roast, she chose a top sirloin from the butcher.