Nose To Tail

Beef
AKA: Beef Loin Sirloin Steak
Primal: Sirloin (US)
Cooking Methods: Grill, Pan-Fry
Good For: Dinner Steak
Fat Content: Moderate
Price: Moderate

Round Bone Sirloin Steak is the third cut taken from the Sirloin after taking out the Pin Bone and Flat Bone Sirloin. It is relatively low on tenderness compared to the other Sirloin cuts. Moreover, it is the least bony and leanest among the other Sirloin cuts with bones.

Since this cut is low on fat and does not contain much marbling as well, it can be a tough cut to cook. This is also the reason why it has the tendency to turn dry if overcooked. The cut is best served when grilled, broiled, barbecued and pan-fried. To acquire more taste from the cut, it can be seasoned with salt, pepper, garlic and sauces like Worcestershire and barbecue sauce. Due to the lack of fat, addition of oil is recommended while cooking this portion.

This cut comes from the broader section of the hipbone (ilium). It has traces of Top Sirloin, Tenderloin, Tri-Tip and Outside Round that make up its anatomy.

When the Sirloin is cut to obtain the Round Bone Sirloin, the cross cut reveals a round bone. This is what gives the cut its name.

This cut is well-proportioned in terms of the ratio of the meat to the bone and does not contain the cartilage for which Wedge-Bone Sirloin Steak is known.