The Sirloin Steak is cut from the back of the cow from the rear portion near the Top Sirloin and Filet Mignon.  The bottom sirloin, which is less tender and larger than the Top Sirloin, is typically marked as the “Sirloin Steak”.  A medium tender cut, still holds a wonderful flavor.  Less marbling than the Top Sirloin doesn’t mean less flavor.  This cut is still flavorful and great for grilling, frying, broiling, or cutting into strips for a stir-fry.

***All quantities ordered below are in pounds.