A 3-rib sirloin. Flank is removed 50 mm from the tip of the eye muscle. 25 mm backstrap is removed and fat level is not to exceed 10–15 mm. The whole sirloin can be cut into steaks of even thickness.

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by ... smoked at a low temperature to make jerky. Sirloin cuts make sirloin steaks or tri-tip roasts ...