There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...
Sirloin has a firmer texture and requires more chewing, but some people prefer the extra bite to the meat. See also Brisket vs Pastrami: A Head-to-Head Comparison In terms of cooking, rib-eye steaks ...
I now buy Denver or bavette cuts to cook as steak instead of ribeye or sirloin. They have incredible flavour and if treated well can be as soft. Image: Bavette beef. Pic: iStock My best advice for ...