Beef cut: where it is, price, recipes
Sirloin
Sitting between the short loin and the round: top sirloin maps roughly onto the French rumsteck, while bottom sirloin yields tri-tip and the cut Americans confusingly also call bavette.
- Grilled
- Pan-seared
- Roasted
$12/ lb
- French cuts
- Rumsteck, Aiguillette baronne
- Where it sits
- Round. Poire, merlan, araignée: three grilling gems hidden in the round, rare because they are small.
- Tenderness
- 3/5
- Flavor
- 4/5
- Marbling
- 3/5
- Price
- $12 / lb ·
- Actual size
- ~35 cm
Compared with its neighbors
Compared with Top round / inside round, Sirloin is more flavorful (4/5 vs 3/5), more marbled (3/5 vs 1/5) and costs $4 a pound more.
Compared with Short loin, Sirloin is less tender (3/5 vs 5/5), leaner (3/5 vs 4/5) and costs $8 a pound less.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Sirloin | 3/5 | 4/5 | 3/5 | $12 / lb | Grilled, Pan-seared, Roasted |
| Top round / inside round | 3/5 | 3/5 | 1/5 | $8 / lb | Pan-seared, Roasted, Raw |
| Short loin | 5/5 | 4/5 | 4/5 | $20 / lb | Grilled, Pan-seared |
