It’s time to think outside the ribeye and talk about the unsung hero of every butcher’s meat case - the sirloin. “A lot of meat cuts are just a knife cut away from each other.” - says Lee Meisel, butcher and co-owner of Leeway Franks Butcher Shop in Lawrence, KS. If you’re someone who glosses over the sirloin in favor of a ribeye or NY strip steak, we’re going to pull back the veil and make the case for why sirloin, an undervalued, underutilized, and underrated cut deserves your attention. 

What is Sirloin and Why is it Undervalued?

Everyone has heard of sirloin but not everyone knows what it is, where it comes from, or how to prepare it. Sirloin is a cut of beef or pork that comes from the rear back portion of the animal. In beef, it’s located towards the hindquarters, behind the short loin where the beloved tenderloin and strip steaks are found. For pork, the sirloin is cut from the area behind the ribs and towards the hip and leg area. 

Despite being a flavorful and versatile cut, sirloin often gets overlooked in favor of more celebrated steaks like ribeyes, tenderloin, and NY strips. Many consumers walk right past it, either unaware of its potential or misled by preconceived notions that it is tough or lacking in taste.

The truth is, sirloin packs a “meaty” punch with its robust flavor profile. When cooked properly, sirloin steaks and roasts can be incredibly tender and juicy, and often come at a much lower price point compared to other premium cuts from the same animal. This makes it an affordable indulgence for those looking to eat high-quality meat while on a budget.

Debunking Common Misconceptions About Sirloin

Misconception #1: Sirloin is a tough, chewy cut of meat.

The Truth: When cooked properly, sirloin is remarkably tender and juicy. The key is to avoid overcooking it, as this can cause it to become tough and dry. Aim for a medium-rare to medium doneness and remember to let it rest!

Misconception #2: Sirloin lacks flavor.

The Truth: Sirloin is a well, but not overly-marbled cut with a rich, beefy flavor that rivals the more expensive cuts like ribeye or filet mignon. Its robust flavor makes it an excellent choice for those who appreciate the true taste of beef. For pork lovers, pork sirloin is a lean and flavorful cut that is extremely versatile.

Misconception #3: Sirloin is only suitable for certain cooking methods, such as grilling or broiling. 

The Truth: There are many ways to prepare and enjoy sirloin. Seared at high heat to create a flavorful crust on the outside (also called the Maillard reaction) while leaving the inside rare to medium-rare, sirloin transforms into a juicy, melt-in-your-mouth delight. Searing, pan or stir-frying, and even braising can all yield delicious results. Plus, it pairs well with so many seasonings and sauces, making it a great choice for a variety of your favorite recipes - any time of the year. 

Sirloin Is Affordable and Accessible

By now, everyone who eats meat has felt the pinch of the rise in the price of meat on their wallets and not everyone can afford pricier options like ribeye or filet mignon. Compared to premium steaks, sirloin costs a few dollars less per pound, making it an excellent choice for those looking to stretch their meat budget without sacrificing taste.

One of the reasons sirloin is so affordable is its accessibility. Unlike some premium cuts that are in high demand and limited supply, sirloin is widely available at most grocery stores and butcher shops because people either forget about it, or just don’t know how delicious and versatile this cut can be. This abundance keeps prices competitive, allowing cost-conscious consumers to enjoy a quality steak.

What to Look for When Buying Sirloin

When purchasing sirloin, there are a few key factors to consider to ensure you're getting a high-quality cut. First, look for marbling – the thin streaks of fat running through the meat. Even though sirloin is a leaner cut than say, ribeye or NY strip, marbling adds flavor and tenderness, so you want to see a moderate amount of fat evenly distributed throughout the sirloin. This intramusclar fat is typically easy to cut through and doesn’t have the properties of fat caps, which you see on the end of a piece of meat.

Sirloin that is 100% grassfed will generally be a darker red and have less fat, but the fat itself will be more “cream colored” than grain-fed or grain-finished meat.

The Importance of Cultivating a Relationship with Your Local Butcher

Building a strong relationship with your local butcher is invaluable when it comes to sourcing high-quality sirloin and other underrated cuts of meat. These skilled professionals possess a wealth of knowledge about meat selection, preparation methods, and culinary techniques that can elevate your cooking experience.

When you establish a rapport with your butcher, you gain access to their expertise and personalized recommendations. They can guide you through the selection process, ensuring you choose the best cuts for your desired dishes. Additionally, butchers can provide insights into the transparency and origin of the meat, sharing details about the farm, aging process, and handling methods – factors that can significantly impact flavor and quality and may align with your Good Meat® values.

Moreover, local butchers often have access to unique and hard-to-find cuts that may not be readily available in supermarkets. By developing a relationship with them, you can discover new and exciting options, such as sirloin, that can add variety and depth to your culinary repertoire.

Lee Meisel says, “It's our job as butchers to not just present things and give it a label, but we need to start engaging and talking about what it is. That tends to lead to conversations about where the beef comes from, how they're fed, how they're finished, and it just opens things up. So when people come into our shop and they don't know what to get, I try to push them towards something like sirloin. At the store, sirloin looks completely different than when you see someone who's cut it off the bone at a meat shop.”

Butchers can also offer invaluable tips on proper storage, handling, and cooking techniques specific to each cut of meat. Their advice can help you maximize flavor, tenderness, and overall enjoyment of your dishes, ensuring that you get the most out of your purchase.

Furthermore, supporting local butchers fosters a sense of community and contributes to the resilience of local food systems. By building these community connections, you not only gain access to exceptional products and knowledge but also play a role in preserving the local economy, enjoying traditional culinary practices, and supporting local businesses. If you’re not sure where to find a local butcher or butcher shop near where you live, use the Good Meat® Finder because that sirloin is probably closer than you think!

What Does This Mean For Me?

All in all, sirloin is an unassuming cut that deserves a place in the spotlight. It is flavorful, accessible, versatile, and one of the most budget-friendly cuts available. So, whether you're looking to impress your friends and family at the next backyard barbecue or holiday gathering, or you simply want to elevate your weeknight dinners, sirloin deserves your attention.

So, why not step out of your comfort zone and give sirloin a try? Use our Good Meat® Finder today to search for a farmer, butcher, or retailer near you so you can experience the joys of sirloin!