These are cut 1 inch to 1 1/4 inch thick.
Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details
Sometimes called top sirloin, these boneless steaks come from (you guessed it!) the sirloin section, near the rear of the animal. Some people say they’re neither tender nor flavorful, but we disagree; sirloin steaks have a very pleasant beef-forward flavor, and their inexpensive price tag makes them affordable for weeknight dinners.
How to Cook It: Because the sirloin doesn’t have much fat or intermuscular marbling, you’ll want to take care not to overcook it. Any temperature over medium will taste dry. These steaks taste fantastic when dressed up with a dry rub in recipes like zippy sirloin steak.