It represents the cut from the beef hind leg that includes the internal muscles of the thigh. As a heavily used muscle during movement, the sirloin has less intramuscular fat and a denser muscle fiber texture. This cut is leaner but with a very pronounced taste.

Depending on how it’s sliced, various dishes can be prepared. For example, the middle part of the sirloin is excellent for schnitzels, while the sides can be cut into cubes for goulash. However, it is most commonly used for grilling or sautéing. This cut offers a good quality-to-price ratio and is perfect for a family meal every day of the week.