Sirloin comes from the rear back of the cow, between the short loin and the round, near the hip. As a beef steak or roast, cook it to 145°F and let it rest 3 minutes.
What Part Of The Cow Is Sirloin From: 1 rear section of the loin, just in front of the round and behind the short loin. It sits high on the cow’s back, above the flank, and gives you top sirloin, bottom sirloin, and tri-tip.
Because this area does moderate work, sirloin is leaner and firmer than ribeye but usually more tender than round. For steaks or roasts, cook beef to 145°F and let it rest 3 minutes; ground beef needs 160°F.
The Short Answer, With Numbers
Sirloin comes from the rear back of the cow, between the short loin and the round. In butcher terms, it is the hip-side section of the loin, not the rib, chuck, brisket, flank, or shank.
If you picture the cow in 3 broad steak zones from front to back, sirloin sits after the rib and short loin, but before the round. That location is why it is leaner than ribeye but usually more tender than round steak.
Key Figures For Sirloin
| Sirloin item | What it is | Safe minimum internal temperature | Rest time |
|---|---|---|---|
| Sirloin steak | Beef steak from the sirloin section | 145°F (63°C) | 3 minutes |
| Sirloin roast | Beef roast from the sirloin section | 145°F (63°C) | 3 minutes |
| Ground sirloin | Ground beef labeled from sirloin | 160°F (71°C) | None |
| Reheated cooked sirloin | Leftover sirloin heated again | 165°F (74°C) | None |
The word “sirloin” is a location first. It means the cut came from the sirloin area of the loin. It does not automatically mean one exact steak, one tenderness level, or one cooking method.
Common sirloin names include top sirloin, bottom sirloin, sirloin steak, sirloin roast, and ground sirloin. They all point back to the same general rear-loin region, but they do not cook identically.
Top sirloin is usually the steakhouse-style sirloin. It is cut from the upper part of the sirloin and is commonly sold as boneless steaks. It is firmer than tenderloin, but more tender than many round cuts.
Bottom sirloin is usually larger and less tender than top sirloin. It is often broken into roasts, tri-tip-style cuts, flap meat, or steaks depending on the butcher and market label.
A simple example: if a package says “beef top sirloin steak,” treat it as a beef steak. The USDA figure that applies is 145°F, followed by a 3-minute rest.
If the label says “ground sirloin,” the word sirloin no longer makes it a steak. It is ground beef, so the relevant USDA figure is 160°F with no rest time required.
If you cooked a sirloin roast yesterday and reheat slices today, the relevant category changes again. It is now reheated leftovers, so the number is 165°F with no rest time.
Edge case: “sirloin tip” can confuse shoppers. Despite the name, sirloin tip often refers to a cut from the round area near the sirloin, not the main sirloin steak section.
Another edge case: “porterhouse” and “T-bone” are not sirloin steaks. They come from the short loin, which sits in front of the sirloin. They may be near it on the carcass, but they are different cuts.
Bottom line: sirloin is from the cow’s rear loin, just ahead of the round. For cooking numbers, use 145°F plus 3 minutes for sirloin steaks or roasts, 160°F for ground sirloin, and 165°F for reheated leftovers.
Where Sirloin Comes From
Sirloin comes from the rear back of the cow, between the short loin and the round. On a beef side, it sits behind the last loin steaks and in front of the hip and hind leg muscles.
In butcher terms, sirloin is part of the beef loin primal. The loin primal is commonly divided into short loin in the front and sirloin in the back. The sirloin is the tougher, larger, more muscular rear section.
The exact location on the cow
Picture the cow from the side. Rib steaks are forward, short loin steaks are in the middle back, sirloin is just behind them, and round is the hindquarter/leg section behind the sirloin.
A simple front-to-back order is: chuck, rib, short loin, sirloin, round. Sirloin is therefore not from the belly, shoulder, brisket, or leg; it is from the upper rear back near the hip.
The sirloin area includes muscles that do more work than the short loin but less work than the round. That is why sirloin is usually leaner and firmer than strip steak, but more tender than round steak.
Top sirloin vs bottom sirloin
The sirloin is usually split into top sirloin and bottom sirloin. Top sirloin sits higher on the animal and is the more familiar steak cut. Bottom sirloin sits lower and is often cut into larger roasts or value steaks.
Top sirloin steaks are commonly sold as boneless steaks about 1 to 1 1/2 inches thick. A typical retail steak may weigh 8 to 12 ounces, while a family-size top sirloin steak may weigh 1 1/2 to 2 pounds.
Bottom sirloin can include cuts such as tri-tip, ball tip, and flap meat, depending on the butcher’s cutting style. These are all from the sirloin region, but they do not cook or chew the same.
| Cut name | Sirloin area | Typical use |
|---|---|---|
| Top sirloin steak | Upper sirloin | Grilling, broiling, pan-searing |
| Tri-tip | Bottom sirloin | Roasting, grilling, slicing across the grain |
| Sirloin flap | Bottom sirloin | Marinating, quick cooking, fajitas |
| Sirloin tip steak | Usually round, not true sirloin | Braising, thin slicing, budget steaks |
Common labeling edge cases
“Sirloin tip” is the confusing one. Despite the name, sirloin tip usually comes from the round, not the true sirloin. It is near the sirloin, but anatomically it is part of the hind leg area.
“Porterhouse” and “T-bone” are not sirloin cuts. They come from the short loin, which is directly in front of the sirloin. They may be nearby on the carcass, but they are different sections.
“New York strip” is also not sirloin. It comes from the short loin. If a menu says “sirloin strip,” ask for clarification, because that label can refer to a boneless sirloin steak cut in a strip shape.
For a worked example, if a butcher breaks down the back of the beef side, the order is ribs first, then short loin steaks, then sirloin steaks, then round roasts. Sirloin is the third back section in that sequence.
For cooking safety, sirloin steak is in the beef steak category: cook to 145°F with a 3-minute rest. If the sirloin is ground for burgers or chopped steak, it becomes ground beef and should reach 160°F.
Sirloin Location On The Cow
Sirloin comes from the rear back of the cow, between the short loin in front and the round behind. On a side of beef, it sits just ahead of the hip and just behind the last section that produces T-bone and porterhouse steaks.
In butcher terms, sirloin is part of the beef loin primal. The loin primal is commonly split into short loin and sirloin. The short loin is closer to the middle of the back; the sirloin is closer to the hind leg.
Exact Position By Body Landmarks
Use 3 landmarks: rib, hip, and hind leg. Sirloin is behind the ribs, above the flank, and in front of the round. It lies along the top rear quarter, not the belly and not the shoulder.
If you picture the cow from the side, sirloin is in the upper back third. It is not at the very front like chuck, not in the center ribs, and not at the far rear like round.
| Cut Area | Position On Cow | Relation To Sirloin |
|---|---|---|
| Short loin | Middle upper back | Directly in front of sirloin |
| Sirloin | Rear upper back, near hip | Main target area |
| Round | Hind leg and rump | Directly behind sirloin |
| Flank | Lower side of abdomen | Below sirloin |
Top Sirloin Vs Bottom Sirloin
The sirloin is usually divided into top sirloin and bottom sirloin. Top sirloin sits higher on the carcass and is the more common steak cut. Bottom sirloin sits lower and farther back, closer to the flank and round.
A “top sirloin steak” is cut from the upper part of the sirloin section. It is not from the tenderloin, rib, chuck, or round, even when it is sold as a premium steak.
Bottom sirloin often becomes tri-tip, sirloin flap, ball tip, or larger roasts. These cuts still come from the sirloin region, but they are not the same muscle as a typical top sirloin steak.
Worked Examples
Example 1: A package says “beef top sirloin steak.” That means the steak came from the upper rear back, behind the short loin and in front of the round.
Example 2: A package says “tri-tip.” Tri-tip is from the bottom sirloin. It is still sirloin, but it is from the lower portion, not the top sirloin steak muscle.
Example 3: A steak is labeled “porterhouse.” That is not sirloin. Porterhouse comes from the short loin, the section immediately in front of the sirloin.
Common Edge Cases
“Sirloin tip” sounds like sirloin, but it usually refers to a cut from the round, near the sirloin end. It is leaner and from the hindquarter, not the main sirloin section.
“Tenderloin” partly runs near the sirloin area, but it is its own cut. Filet mignon is tenderloin, not sirloin, even if the rear tenderloin passes through the sirloin region.
For cooking safety, sirloin steaks fall under beef steaks: cook to 145°F and rest 3 minutes. Ground sirloin is ground beef, so cook it to 160°F with no rest time.
How To Identify Sirloin Cuts
Sirloin comes from the rear back of the cow, between the short loin and the round. On a beef chart, look for the large section just in front of the hip and above the flank.
Label Clues At The Meat Case
The word “sirloin” on a package is useful, but the exact cut name tells you quality, tenderness, and best cooking method. Identify it by location words, muscle shape, and whether bone is present.
- 1. Look for “top sirloin” first. Top sirloin is the most common retail sirloin steak. It is boneless, moderately thick, and often sold as 1 steak weighing about 8 to 16 ounces. It has firm grain and a lean face.
- 2. Separate “top sirloin” from “sirloin tip.” Sirloin tip is usually from the round area, not the main sirloin. It is leaner and less tender. If the label says “sirloin tip roast” or “sirloin tip steak,” treat it like a tougher cut.
- 3. Identify bottom sirloin by named subcuts. Bottom sirloin often appears as tri-tip, ball-tip, or flap meat. A tri-tip is triangular, usually 1.5 to 3 pounds, and thicker in the center than at the points.
- 4. Check for the pin bone or wedge bone on older-style steaks. Bone-in sirloin steaks may have a flat, curved bone. These are cut from the sirloin end near the hip, not from the rib or chuck.
- 5. Use shape to spot flap meat. Sirloin flap is long, loose-grained, and rectangular. It may be sold as bavette. It looks more fibrous than top sirloin and often comes in strips or sheets around 1 to 2 inches thick.
- 6. Watch for steak names that are not sirloin. New York strip comes from the short loin, ribeye from the rib, and tenderloin from inside the loin. They may sit near sirloin in the case but are different primal areas.
- 7. Match price to the cut. Top sirloin is usually cheaper than strip steak or ribeye but higher than round steak. If a “sirloin” steak is priced like round, check whether it says “tip,” “knuckle,” or “round.”
Worked Examples
Example 1: A package says “Beef Loin Top Sirloin Steak, Boneless.” This is true sirloin. It should be lean, with a firm texture and little internal fat compared with ribeye.
Example 2: A label says “Sirloin Tip Center Steak.” Despite the word sirloin, this is usually a round-area cut. Use thinner slicing, marinating, or moist cooking if it looks very lean.
Example 3: A 2.25-pound triangular roast labeled “tri-tip” is bottom sirloin. It has one thick end and two tapered points. Slice across the grain after cooking because the grain changes direction.
For sirloin steaks, the USDA safe minimum internal temperature for beef steaks is 145°F with a 3-minute rest. Use a thermometer in the thickest part, away from bone or heavy fat.
Sirloin Versus Neighboring Cuts
Sirloin sits in the rear back of the cow, between the short loin in front and the round behind. It is not one single steak; it is a section with several muscles, usually sold as top sirloin, bottom sirloin, tri-tip, and sirloin flap.
Where Sirloin Starts And Ends
Moving from the cow’s head toward the tail, the order is rib, short loin, sirloin, then round. The sirloin begins after the short loin, around the hip area, and ends before the large rear-leg muscles of the round.
The short loin gives you strip steak, T-bone, porterhouse, and tenderloin pieces. Sirloin is directly behind that, so it has some tenderness, but more working muscle than the short loin.
The round is directly behind the sirloin. Because it comes from the hind leg, it is leaner and tougher. Top round, eye of round, and bottom round are usually less tender than top sirloin.
| Cut | Location | Typical Texture | Best Use |
|---|---|---|---|
| Short loin | In front of sirloin | Very tender | Strip steaks, T-bones, porterhouse |
| Sirloin | Behind short loin, before round | Moderately tender | Steaks, kebabs, roasts, stir-fry |
| Round | Behind sirloin, rear leg | Lean, firm | Roasts, thin slices, braising |
| Flank | Lower belly, below loin area | Fibrous, grainy | Marinated steak, fajitas |
Top Sirloin Versus Bottom Sirloin
Top sirloin is the more steak-like part. If a package says “top sirloin steak,” expect a lean steak that is firmer than ribeye but more tender than round. It is a common grilling cut.
Bottom sirloin is a larger, less tender area. It includes cuts such as tri-tip and sirloin flap. These can be excellent, but they need correct slicing. Cut across the grain, not with it.
Worked example: if a 1-inch top sirloin steak is sliced across the grain into 1/4-inch strips after cooking, each strip has shorter muscle fibers. The same steak sliced with the grain will chew noticeably tougher.
Sirloin Versus Ribeye, Strip, And Tenderloin
Ribeye comes from the rib section, in front of the short loin. It usually has more internal fat than sirloin. If you want a richer, softer steak, ribeye usually beats sirloin.
Strip steak comes from the short loin, just ahead of sirloin. It is typically more tender and more expensive than sirloin. Sirloin is the value choice when you still want a steakhouse-style cut.
Tenderloin runs through the loin and is the softest major beef muscle. A sirloin steak is not tenderloin, even when it is labeled “sirloin filet.” That label usually means a small, round top-sirloin steak.
Edge Cases On Meat Labels
“Sirloin tip” is a common trap. Despite the name, it usually comes from the round, not the true sirloin. Treat it more like round: lean, firm, and better sliced thin or cooked carefully.
“Tri-tip” is from bottom sirloin. It is not brisket, not flank, and not round. A typical tri-tip has 2 grain directions, so rotate the roast when slicing to keep cuts across the grain.
For safety, beef steaks, chops, and roasts should reach 145°F (63°C) and rest for 3 minutes. Ground beef should reach 160°F (71°C), even if it was ground from sirloin.
Why Sirloin Is Moderately Tender
Sirloin is moderately tender because it sits between two extremes: the very tender short loin in front and the tougher round behind. It comes from the rear back of the cow, above the hip and in front of the rump.
Those muscles do real work, but not constant hard work. They help support posture and move the hindquarter, so they develop more connective tissue than tenderloin, but less than shank, brisket, or round.
The exact location explains the texture
On a beef side, sirloin is cut from the loin primal, behind the short loin. It is commonly divided into top sirloin, bottom sirloin, and the smaller sirloin cap, also called picanha.
Top sirloin is the most familiar steak cut from this area. It is lean, beefy, and usually more tender than bottom sirloin. Bottom sirloin is larger-grained and often better as tri-tip, flap, or sirloin tip-style cuts.
Think of tenderness as a 3-zone map. Tenderloin is low-use and very tender. Sirloin is medium-use and moderately tender. Round is high-use and noticeably firmer.
| Area | Typical use by the animal | Eating texture |
|---|---|---|
| Tenderloin | Very little movement | Very tender |
| Sirloin | Moderate support and hip movement | Moderately tender |
| Round | Heavy rear-leg movement | Firm to tough |
Muscle fiber and connective tissue make the difference
Sirloin has thicker muscle fibers than tenderloin. That gives it a stronger chew and a more pronounced beef flavor. The tradeoff is that it will not feel as soft under the knife.
Connective tissue is the bigger issue. A top sirloin steak may be tender enough for fast cooking, while a bottom sirloin flap or tri-tip may need slicing thinly across the grain to feel tender.
Worked example: a 1-inch top sirloin steak cooked hot and sliced across the grain can eat neatly as a steak. The same steak sliced with the grain can seem chewy, even when cooked to the same doneness.
Another example: a 2-pound tri-tip has grain that changes direction. If you slice the whole roast one way, half the slices may be short-fiber and tender, while the other half may seem stringy.
For beef steaks, chops, and roasts, the USDA safe minimum internal temperature is 145°F, followed by a 3-minute rest. Use a thermometer in the thickest part, not near fat or bone.
Why top sirloin and bottom sirloin do not eat the same
Top sirloin usually gives the best steak experience from the sirloin section. It has a tighter, more uniform shape, so 1 steak can cook more evenly from edge to center.
Bottom sirloin includes cuts with more varied grain and more connective seams. These cuts can be excellent, but they often need sharper slicing strategy, marinades, or portioning into thinner pieces.
Edge case: a thick, well-marbled top sirloin may seem close to strip steak in tenderness. A lean, thin bottom sirloin steak can feel tough if overcooked or cut into wide slices with the grain.
Marbling helps, but it does not erase muscle structure. Fat adds juiciness and cushions the chew. It cannot fully compensate for long muscle fibers or heavy connective tissue in a poorly sliced piece.
The practical rule: choose top sirloin for steak night, sirloin cap for rich sliced steak, and bottom sirloin cuts when you can carve carefully. Sirloin is not tough by default; it is anatomy-dependent.
Frequently Asked Questions
What part of the cow is sirloin from?
Sirloin comes from the rear back of the cow, between the short loin and the round. It sits over the hip area and behind the ribs. This section is divided into top sirloin and bottom sirloin, with top sirloin usually being more tender.
Is sirloin from the front or back of the cow?
Sirloin is from the back half of the cow. More specifically, it is cut from the area just in front of the round and behind the short loin. Because it is near the hip, it gets more exercise than rib or tenderloin cuts.
What is the difference between top sirloin and bottom sirloin?
Top sirloin comes from the upper part of the sirloin and is usually sold as steaks. Bottom sirloin is from the lower part and is often larger, less tender, and used for roasts, tri-tip, or flap meat. Top sirloin is typically the better grilling steak.
Is sirloin a tender cut of beef?
Sirloin is moderately tender, not as tender as filet mignon or ribeye. It comes from a working area near the hip, so it has more chew. Top sirloin is the tenderer choice within the sirloin section and works well as a steak.
What temperature should sirloin steak be cooked to?
For beef steaks such as sirloin, the USDA safe minimum internal temperature is 145°F, followed by a 3-minute rest. Use a food thermometer in the thickest part of the steak, not touching bone or fat, to check it accurately.
