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“sirloin”
sirloin
1. An expensive prime cut of beef used for roasting or steaks, taken from the lower part of the ribs or the upper loin.
2. Etymology: from about 1525, serlyn, from Middle French surlonge; literally, "upper part of the loin", from sur, "over, above" + longe, "loin"; from Old French loigne, "side of the body of an animal used for food".
2. Etymology: from about 1525, serlyn, from Middle French surlonge; literally, "upper part of the loin", from sur, "over, above" + longe, "loin"; from Old French loigne, "side of the body of an animal used for food".
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super-, supra-, sur-
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