Cut taken from the LoinLoin Wedge Bone Sirloin Steak

Beef - Retail Cut - Loin Wedge Bone Sirloin Steak

  • Steak cut less than 2 inches thick (usually arojnd 1 inch thick).
  • Contains hip bone (which is wedge shaped), and a portion of the backbone.
  • Muscle structure can vary depending on the location in the sirloin section of loin.
  • Has some fat and connective tissue between muscles, and some fat along edges.

*Cookery Method = Dry

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