Steak | In stock | lb
Our Sirloin is available in 1" thick cuts from the rear of the short loin, which is from the center or closer to the front of the short loin on the steer. You can either get the top sirloin cut or the bottom sirloin cut. Our sirloin is generally cut from the top sirloin (a rump roast would be cut from the bottom cut, for example). Because this comes from muscle that is highly exercised, though not as much as the shoulder, this cut of beef is good for cooking with high heat. We recommend grilling the sirloin for best results.