Side by side
SirloinRound
Tenderness
76
36
Marbling
70
22
Umami
84
62
Price
78
34
Sirloin
Rump · rumsteck · culotte
Where the loin ends and the hip begins. The grain coarsens slightly compared with the striploin, and in exchange the beef flavour deepens — which is why many people prefer it as a steak.
54°CMedium rare
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
Round
Topside & silverside · tende de tranche · tapa
The hind leg. It works hard for a living, so it carries almost no fat and the highest protein density on the carcass. That is exactly why raw beef dishes are cut from here.
60°CSous vide preferred
For anything served raw, buy from a counter that can tell you the slaughter date and choose the clearest, brightest colour.
Which one to buy
- Better forSirloin : Round
- SteakSirloin92 : —
- GrillingSirloin80 : —
- Roast beefSirloin55 : —
- Raw beef dishesRound— : 90
- Braised in soyRound— : 85
- JerkyRound— : 70
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.