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A prime cut of beef from the back, sold as roasting ts, either on or off the bone, and as sirloin steaks. Other for cuts from the sirloin include entrecôte, contrefilet, T-bone, porterhouse, and fillet.
You know your boat's come in when you've got a thick, juicy and perfectly grilled steak like this to look forward to.
Look for a light marbling of fat throughout the meat.
All sirloin cuts should be cooked quickly and over a high heat to maintain the tenderness and flavour so prized in these cuts.
