Striploin comes from the loin area of the cow, which is below the rib cage. It is cut from the short loin connecting the sirloin to the prime rib. Striploin is also one-half of the T-Bone steak, with the other half being the Tenderloin.
Striploin is commonly confused as Sirloin, but they have a slight difference. Sirloin also comes from the loin area but it is found on the long loin between the Porterhouse and the hip. It is closer to the rear leg. Both Striploin and Sirloin are equally tender, with the Sirloin steak leaner and less fatty.
Similar to Sirloin, there is a creamy layer of fats at the side of the steak, which gives extra flavour to the meat
