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9) Sirloin

The sirloin, similar to the fillet is considered a high-quality cut and is located behind the ribloin. Its meat is finely textured and tender. It holds it shape well and it is possible to obtain identically sized cuts making it ideal for steak. 

 

Culinary Applications
 

Barbeque Steak Sukiyaki Shabu-shabu

 

Roast beef