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Sirloin Steak
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Published: August 18, 2006
The sirloin is located between the short and round loins within a cow.
Not as silken and tender as the tenderloin, sirloin cuts require more chewing while being enjoyed by diners. Steaks hailing from the sirloin section are naturally lean and full of flavor.
Cuts from a sirloin go by various names. Having an understanding of the many forms will ensure that you are ordering to you specific taste and liking.
Sirloin Steak – A cut from the top of the sirloin, this steak is also known as a top sirloin steak. The top sirloin steak is full of flavor and may be served either boneless or with a pin bone. It is recommended to order this steak with a bone in order to get the most intense flavor.
Culotte/Coulotte Steak – Generally smaller than top sirloin, this cut contains no bones. Full in flavor, it requires a bit more chewing since is located at the top of the sirloin and is farthest from the tenderloin, the tenderest section of the cow.
Tri-tip Roast – The tri-tip is cut from the bottom section of the sirloin and is shaped like a triangle. Tri-tip is the leanest cut from the sirloin and should never be overcooked.
Pin-bone Sirloin – Pin-bone is cut from the front of the sirloin, a portion closest to the loin. The pin-bone contains a small, oval-shaped bone.
Sirloin Flat Bone – This cut contains both the hip bone and the back bone. The flat bone sirloin should never be overcooked.
Sirloin Round Bone – This cut contains less fat than other cuts and should never be overcooked since it will promptly lose its flavor.
Cuts from the sirloin will require you to chew a bit more than you would if you were enjoying a cut from the tenderloin, but each flavor-filled bite surely will make up for the extra work involved.
Not as silken and tender as the tenderloin, sirloin cuts require more chewing while being enjoyed by diners. Steaks hailing from the sirloin section are naturally lean and full of flavor.
Cuts from a sirloin go by various names. Having an understanding of the many forms will ensure that you are ordering to you specific taste and liking.
Sirloin Steak – A cut from the top of the sirloin, this steak is also known as a top sirloin steak. The top sirloin steak is full of flavor and may be served either boneless or with a pin bone. It is recommended to order this steak with a bone in order to get the most intense flavor.
Culotte/Coulotte Steak – Generally smaller than top sirloin, this cut contains no bones. Full in flavor, it requires a bit more chewing since is located at the top of the sirloin and is farthest from the tenderloin, the tenderest section of the cow.
Tri-tip Roast – The tri-tip is cut from the bottom section of the sirloin and is shaped like a triangle. Tri-tip is the leanest cut from the sirloin and should never be overcooked.
Pin-bone Sirloin – Pin-bone is cut from the front of the sirloin, a portion closest to the loin. The pin-bone contains a small, oval-shaped bone.
Sirloin Flat Bone – This cut contains both the hip bone and the back bone. The flat bone sirloin should never be overcooked.
Sirloin Round Bone – This cut contains less fat than other cuts and should never be overcooked since it will promptly lose its flavor.
Cuts from the sirloin will require you to chew a bit more than you would if you were enjoying a cut from the tenderloin, but each flavor-filled bite surely will make up for the extra work involved.
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