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.
Profile
Tenderness76
Marbling70
Umami84
Price78
Pairs with
Steak92
Grilling80
Roast beef55
Recommended cooking
54°CMedium rare
It holds less fat than the striploin, so stopping one stage earlier is the safer call.
How to pick it
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
Signature dishes
Grading & naming
True sirloin sits behind the loin; many labels blur it with rump — ask where it was cut.
Nutrition · Per 100 g raw edible portion
219kcalCalories
20.4gProtein
14.9gFat
6gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.