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Information for Sirloin

Cut Ratings

Flavor 3 star rating
Tenderness 2 star rating
Value 2 star rating
Leanness 2 star rating

Typical Cooking Methods

Broil, Grill

Other Names for Sirloin


Good Substitutes for Sirloin

Round steak, top sirloin steak, flank steak, T-bone steak, porterhouse steak or strip steak

Traditional Dishes for Sirloin

Different kind of steaks

Sous Vide Sirloin Recipes

View all Sous Vide Sirloin Recipes

Description of Sirloin

Between the short loin section and the round section lies the sirloin section in the cow. This is located in the hip section of the beef. There are many different muscles in this section which produce many kinds of different dishes.

When the bones are removed from this cut, three types of cuts are produced according to the name of its muscles: top sirloin, tenderloin and bottom sirloin. The top sirloin is part of the tender top loin muscle of the short loin. The tenderloin is the tenderest among the three; it is part of the short loin. On the other hand, bottom sirloin is the toughest one among the three and is the part of the sirloin tip muscle found in the round section.

Some of the sirloin muscles can be cut into flavorful roasts and those that are not suited for roasts and steaks can be used in stews and hamburgers. Compared to the short loin and rib section, sirloin is much cheaper. On the internet, many websites claim that sirloin got its name from King Henry VIII of England, who dubbed the sirloin steak as "Sir Loin". According to Snopes however, this rumor is completely false.

Sirloin is a lean dining option with which an individual can experiment with and expand his or her menu with items such as steaks, kabobs, sandwiches, roasts and many more. Many individuals prefer the sirloin for a steak. Do note that sirloin cuts used for steaks often have a bit of the bone attached to it. This adds more flavor in the steak.

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