The Sirloin comes from the middle-rear section of the cow. Typically, there is a creamy layer of fats at the side of the steak. One could render these fats during grilling, which adds flavor to the meat.
Legend has it that King Henry VIII of England prized this cut so much that he dubbed it Sir Loin, Baron of Beef. Another interpretation is that sirloin comes from the French word “surlonge”, meaning “above the loin”.
Other names: New York Strip, Top Sirloin, Top Loin
Part of Animal: It lies at the upper hip, above the tenderloin.
Amount to Buy: Allow at least 200g per steak portion.