Cut taken from the LoinLoin Sirloin Steak (Boneless)

Beef - Retail Cuts - Loin Sirloin Steak (Boneless)

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Same as the various Beef Loin Sirloin Steaks, but the bones (hip bone and backbone) have been removed.
  • Muscle structure varies depending on the location in the sirloin section of loin.
  • Has some fat and connective tissue between muscles, and some fat along the edges.
*Cookery Method = Dry

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