Beef Sirloin
Steak CutsBeef · Steak Cuts
Beef Sirloin
Striploin — firm grain, clean fat line, the steak-house standard.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Striploin |
| Bone | Boneless |
| Preparation | Whole |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Beef sirloin — also called striploin — is cut from the back of the animal and carries a firm, even grain with a characteristic fat cover along one edge. Leaner and firmer in the bite than ribeye, it is the cut most people picture when they hear the word steak. We supply it whole for roasting or cut into steaks at your specified thickness, fat cover trimmed to your requirement.
What it is
The striploin sits along the back, behind the rib section, and its defining feature is the strip of fat along one edge rather than fat marbled through the muscle. That external fat, not internal marbling, is what a kitchen renders down during cooking — which is why trimming instructions matter more here than on a ribeye.
How it is prepared
Supplied as a whole striploin for in-house cutting, or already portioned into steaks at the thickness or weight you specify. Fat cover can be trimmed close, left generous, or removed entirely — tell us which.
Typical trade use
Steak service, roasting whole, and thick-cut portions for sharing are the standard uses. Kitchens running a full steak board often pair sirloin with our Beef T-Bone for a bone-in option and our Beef Chateaubriand for a fillet-based centrepiece. The rest of the Steak Cuts range and the wider Beef category cover the remainder of a mixed order.
Ordering notes
Confirm your fat-trim preference and portion thickness before the order is prepared — this is cut to your specification rather than a fixed house trim. A number of kitchens ordering sirloin also stock our Beef Kidney for steak and kidney dishes on the same menu. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Boneless | Whole striploin, steaks to set thickness, fat trim to spec | Steak service, roasting, sharing portions |
Frequently asked questions
How much fat cover is left on the sirloin?
Whatever you specify — we can trim close, leave a generous edge, or remove the fat cover entirely.
Is sirloin sold whole or already cut into steaks?
Either. We supply the whole striploin for your own butchery, or pre-cut steaks at the thickness or weight you set.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
