2185 Sirloin, Including the Fillet

The Aloyau is that part of the carcase of beef between the rump and fore-ribs, in effect the sirloin of beef; correctly speaking and to justify the name Aloyau, it should always comprise the sirloin of beef proper and the fillet, together in one piece.

If the Aloyau is to be cooked whole the trimming of the piece should be confined to removing most of the flank, carefully cutting away the ligament found running along the sirloin next to the chine bone and trimming only a little of the fat from the fillet.