South Africa Cavalier Black Angus Sirloin Primal Cut

Sirloin steaks are cut from the rump end of the striploin, located along the spine in the hindquarter, and running from the ribs to the rump.

Coming from muscles that do less work, sirloin steaks have less fat and connective tissue making them lean, notably tender and juicy.

This is a popular steak cut, best cooked using high-temperature methods. It can also be thinly sliced for use in stir-fries.

Storage: Keep chilled at 0-4°C

For additional Trimming & Cutting Services, please click here