• 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