Where is the Sirloin on a Cow?

We’re busting a moooo-ve on a beefy adventure to uncover the whereabouts of one of the most popular cuts of meat: the sirloin!

This sought-after steak has earned its place in the hearts (and stomachs) of meat lovers everywhere, so sharpen your knives and grab your aprons—it’s time to uncover the origins of the succulent sirloin!

Where is the Sirloin on Cows?

Steak cuts are given different names based on their location on the cow. This is because different areas of the cow tend to have fattier meat which changes both the flavor and consistency of the beef.

The sirloin is towards the bottom, or end of the cow’s back, just in front of the part of the cow that is referred to as the rump. The sirloin sits above the tenderloin (which is where the filet comes from) and is just after the part of the cow that is called the short loin. 

There are two types of sirloin, top sirloin, and bottom sirloin. It can be a bit confusing because when you look at a picture of a cow, the bottom sirloin is the bit along the cow’s actual spine, while the top sirloin is actually located below the bottom sirloin, after the tenderloin. 

The top sirloin is known for being more tender and flavorful than the bottom sirloin, and it is usually labeled as such. If you come across a steak that is labeled just sirloin, this means it is likely bottom sirloin. Sometimes bottom sirloin is referred to as rump steak. 

Because cows don’t use this area much, these cuts tend to be tender and have low levels of fat. Sirloins also tend to be more flavorful than other cuts. 

Related >> Sirloin vs Filet

What is the Best Way to Prepare Sirloin?

Sirloin tends to be pretty tender, but it isn’t the most tender cut on the cow. For this reason, it is a common cut to marinate before grilling or searing. This can help tenderize the meat a bit more. 

But the sirloin does have a nice meaty flavor, which means you don’t need to go crazy with a marinade–a few spices, some soy sauce, and Worcestershire sauce can do the trick! 

After you have marinated your sirloin, we recommend searing it to perfection. Because there isn’t a lot of fat in the sirloin cut, there is no reason to cook it low and slow–hot and fast is best for this cut!

Sirloin Steak

What Are the Different Cuts of Steak?

Each type of steak comes from a different part of the cow. Below is a list of all the cuts of steak you may come across.

  • Sirloin
  • Strip
  • Ribeye
  • Tenderloin
  • Round
  • T-Bone
  • Brisket
  • Tri-Tip
  • Flank

Sirloin Steak FAQs

Is Sirloin the Same as Ribeye?

No, the sirloin comes from a different part of the cow than the ribeye, and as a result, it is much leaner than the ribeye. Many people consider the sirloin to be the healthier of the two cuts. 

Related >> Sirloin vs Ribeye

Which is Better: Sirloin or Tenderloin?

The tenderloin comes from the part of the cow that is just beneath the sirloin. This cut is typically enclosed in fat, which makes it a better cut of meat to slow cook. Both the tenderloin and sirloin have a similar flavor, so choosing between the two typically depends on how you want to cook your beef. 

What is the Tastiest Part of the Cow?

If you are looking for the part of the cow that has the meatiest flavor, the tenderloin is the way to go, but the sirloin is also very flavorful, it is just much leaner than tenderloin. 

Is Sirloin Expensive?

Sirloin tends to be one of the cheaper steak cuts. This is because they aren’t as fatty or tender as other cuts–but they can still make a delicious steak! 

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Shawn Hill

Hey, I'm Shawn and I love this site. With a wife and 7 kids, I get most of my grilling practice from feeding my own family. I'm here to help you learn more about grilling, smoking, and backyard BBQ! With almost a decade of manning the grill and helping over 25,000 aspiring grill masters, you're in great hands! I've tried just about every type of grill, accessory, and gadget you can imagine. Because of that, I am here to help guide you to the best of the best and help you save time and money by avoiding the junk.

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