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Sirloin Steak

Also indexed as:Tri Tip Steak
Sirloin Steak: Main Image

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Buying Tips

Look for sirloin steaks with clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed sirloin steak also shows this purplish color. Packaged sirloin steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Varieties

Tri-tip steak comes from the bottom of the sirloin and has a robust flavor. This is the leanest part of the sirloin, so be careful not to overcook it.

Sirloin pin bone steak, cut from the front of the sirloin, contains the oval-shaped pin bone.

The sirloin flat bone steak contains parts of both the hip bone and the backbone.

The sirloin round bone cut contains less fat and bone than other sirloin steaks.

Sirloin wedge bone steak, which comes from the rear of the sirloin, contains a small, wedge-shaped bone.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.