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A joint of meat consisting of 2 sirloins (or loins and legs) left intact at the backbone. The story is that King Henry VIII of England so liked it that he dubbed it ‘Sir Loin, Baron of Beef'’.
Food Reference.com (Since 1999) “The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced.” Fernand Point, 1941
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