Sirloin comes from the rear back portion of the animal, between the short loin and the round. It is moderately tender with good flavor and slightly less marbling than the loin cuts. It is a versatile everyday steak that works well grilled, pan-seared, or broiled, and is often used for stir-fry and kebabs due to its balance of tenderness and affordability.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Sirloin steak | |
| 🇬🇧United Kingdom | Rump steak | What Americans call sirloin is broadly equivalent to British rump steak |
| 🇲🇽Mexico | Sirloinprimary | English term widely used in Mexico |
| 🇦🇷Argentina | Cuadril | |
| 🇫🇷France | Rumsteck | |
| 🇪🇸Spain | Cadera | |
| 🇧🇷Brazil | Alcatra | One of the most popular cuts in Brazilian churrasco |
Both are from the sirloin primal with moderate tenderness and good flavour, but tri-tip is a distinct triangular muscle with a stronger flavour and better suited to roasting whole.
Picanha sits above the sirloin and shares similar flavor profile, but is kept with its fat cap and treated as a distinct roasting cut in Brazilian tradition.
Adjacent cuts from the hindquarter with similar flavor profiles — rump has slightly more chew and flavor while sirloin is marginally more tender.