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Sirloin recipes

A prime cut of beef from the back, sold as roasting joints, either on or off the bone, and as sirloin steaks. Other terms for cuts from the sirloin include entrecĂ´te, contrefilet, T-bone, porterhouse, and fillet.

Buyer's guide

Look for a light marbling of fat throughout the meat.

Preparation

All sirloin cuts should be cooked quickly and over a high heat to maintain the tenderness and flavour so prized in these cuts.

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