Sirloin SteakSirloin comes from the animals hindquarter, where the tenderloin and top loin meet. This is a tremendous all around steak that is lean, tender, flavoursome, juicy. and contains high protein. Chefs praise it for its versatility. It tastes excellent when severed by itself with its tender consistency.

The prime rib cut comes from the beef rib primal cut

including healthy fats

adjacent to the sirloin

The flank steak is lean and boneless with lots of intense beef flavour

Stew and stir fry beef is economical and can be used for many dishes

Beef tenderloin is widely regarded as the most tender cut of beef

sirloin cap or even culotte steak

The extra -long French -trimmed bone utilizes the same culinary technique that shapes a rack of lamb

The Bavette is a very lean cut with a long

The T-Bone and the Porterhouse: two very different names for two very similar steaks

at the same time

The striploin steak is celebrated for offering the best of both worlds when it comes to texture and flavour