AKA: Beef Loin Sirloin Steak
Primal: Sirloin (US)
Cooking Methods: Grill, Pan-Fry, BBQ
Good For: Dinner Steak
Fat Content: Moderate
Among the four cuts obtained from the Sirloin, the Wedge-Bone Sirloin Steak is the toughest. It is the last cut taken from the Sirloin. This cut is usually not sold in the retail due to its little to no demand.
Although the Wedge-Bone Sirloin Steak is not popular among steak lovers as the ideal steak cut, it can be cooked in a variety of ways. The cut does have some marbling, which makes is less tender than some of the other Beef cuts. It can be cooked using the traditional methods for preparing steaks like grilling, broiling, pan-frying and barbecuing. Even though the cut has its unique beefy flavor and texture, it can benefit greatly if extra flavor is added to it by seasoning it with a dry spice rub or different types of cooking sauces.
The Wedge-Bone Sirloin Steak is a portion close to the cow’s Round. It contains meat from the Tenderloin, the inner and outer sides of the round, and the Tri-Tip.
The cut is so named because of the presence of a wedge-shaped bone at the center of its bottom.
If the bone is removed from this cut, it can be marketed as a Boneless Top Sirloin Steak.Popular Dishes: Grilled Steak, Pan-Fried Beef, Barbecue
This information about Wedge-Bone Sirloin Steak was sourced from our meat cut app