Sirloin steak

A beef steak cut from the sirloin section of a carcass. Its precise location and name vary between butchery traditions, especially in the United States and Britain.

Beef cuts: Named portions of a beef carcass separated for cooking and sale. Sirloin is one family of steaks within the wider system of beef cuts.
Muscle fiber: A contractile cell that makes up skeletal muscle and contributes to meat texture after slaughter. Sirloin's texture reflects the fibers and connective tissue in its working muscles.
Top sirloin: A boneless cut from the upper portion of the sirloin, commonly sold as steaks or roasts. It is a specific American sirloin steak cut, generally distinct from bottom sirloin.
Grilling: Cooking food on a grate over direct heat, commonly using charcoal, wood, or gas. Sirloin steaks are often grilled quickly over high heat to brown the exterior.
Beef carcass: The dressed body of cattle after slaughter, divided into wholesale sections and retail cuts. The sirloin steak's location is defined by how butchers divide this carcass.
Collagen: A structural protein in connective tissue that can become more soluble during prolonged moist cooking. Connective tissue helps explain why some sirloin portions are chewier than tenderloin.
Bottom sirloin: The lower portion of the American sirloin, including cuts such as tri-tip and bavette. It shows how one named sirloin section contains several distinct retail cuts.
Pan-frying: Cooking food in a shallow layer of hot fat in a pan. A heavy pan can produce a browned crust on sirloin without outdoor equipment.
Short loin: The section of beef loin between the rib and sirloin, yielding cuts such as strip steak and tenderloin. In American cutting, it borders the sirloin and helps distinguish neighboring loin steaks.
Beef aging: Controlled storage of beef after slaughter that allows enzymes to alter texture and flavor. Aging can improve sirloin tenderness without changing which part of the carcass it came from.

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Flank steakCompared with: Sirloin comes from a different region and is commonly portioned into steaks rather than a broad abdominal cut.