The large sirloin is further split into two subsections ... as they are not overly tough and have a strong beef flavor.

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...

Sirloin is a great cut for special occasions, it's definitely a treat, but less expensive than a rib of beef or fillet – and more forgiving in the cooking too. For this recipe you will need a ...

The cut of beef you’ll look for is a sirloin tip roast -about 5 or 6 lbs. One 6 lb. roast will serve about 10-12 people each ...