aloyau

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French[edit]

Etymology[edit]

Old French aloel, diminutive of aloe (lark), from Latin alauda (lark). The practice of serving stuffed larks led to an association with beef prepared in the same way, and ultimately to a specific cut of beef.

Replaced the Old French surlonge.

Pronunciation[edit]

Noun[edit]

aloyau m (plural aloyaux)

  1. sirloin

Synonyms[edit]

External links[edit]