Cut taken from the LoinLoin Round Bone Sirloin Steak

Loin Round Bone Sirloin Steak

  • Steak cut less than 2 inches thick (usually around 1 inch thick).
  • Contains hip bone (which resembles a round bone), and a portion of the backbone.
  • Largest muscles are the top loin and tenderloin muscles.  Other small muscles also present.
  • Has some fat and connective tissue between muscles, and some fat along the edges.

*Cookery Method = Dry

NEXT - Beef Cattle Retail Meat Cuts - Taken from the Loin


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