Beef Sirloin is a large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).
The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling.
After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip, ball tip, and flap, which do well with roasting and barbecuing (and they are sometimes made into ground beef).
The back end of the tenderloin, called the butt tender, is also situated within the sirloin, and it's either removed altogether when fabricating a whole tenderloin, or the back end is used as a roast.
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Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.