We bought a huge piece of sirloin beef – the only meat to be knighted (that is other than a person!!). There are a few legends surrounding why it was dubbed “Sir Loin” but I know better than to print which I think is the true version. Anyway, the hubby decided to take on the role of a surgeon when presented with the task of cutting the said piece of meat into steaks and joints. Apron on, scrubs up, knife to the ready. Help!!