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Sirloin is a meat cut from the hindquarter of beef. It is the outer loin muscle and in general separated from the lumbar and thoracic vertebras. The cut is sometimes called entrecôte although that is usually the term for a specific steak cut from sirloin. In some countries sirloin is separated in two parts. The first part closer to the head is called fore rib, the back part is called striploin or flat roast beef.

Beef cuts in Germany


On the inside of the lumbar vertebras lies the tenderloin. Sirloin and tenderloin belong to the most tender and sought after cuts of beef.

Especially when prepared as a bone-in roast, mostly fried for a short time and then cooked in the oven at low temperature (ca. 90°C), it becomes very tender. Whether the meat becomes tender is not only a question of preparation though. The meat quality is dependent on the marbling, maturing of the meat, age and gender of the animal.

The striploin has with 3 to 4.5 percent a lower fat content than the fore rib does with about 10 percent.

Several steaks are cut from the sirloin. Some are with, some without bones, the T-bone even includes the tenderloin. Popular steaks cut from roast beef are Sirloin steak, entrecôte, entrecôte double, rump steak, T-bone steak, and Porterhouse steak.

Please notice our disclaimer for the terminology of meat cuts.

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