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 entrecôte, contrefilet, T-bone, porterhouse, and fillet.
Look for a light marbling of fat throughout the meat.
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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