Loin

The loin is where the most expensive cuts of beef come from. The loin is located at the top of the steer directly behind the rib, and since it’s not a heavily used muscle, it’s very tender.

The Short Loin contains part of the spine, and is located immediately behind the ribs. The cuts are extremely tender and best for grilling or Pan searing.

The sirloin area is a little less tender than the shortloin, but it’s also more flavorful. Common cuts from the sirloin area are sirloin steak, center cut sirloin steak, top sirloin, bottom sirloin, ball tip steak, Tri-Tip Roast and Tri-Tip Steak.

Flank

The Flank steak is the abdominal muscles. It can be tough , the cuts are grilled, panfried , broiled or braised for tenderness, and are ofetn marinated as well.

Round

The round is a lean and inexpensive cut. It’s found at the rump and hind legs, so it’s sometimes tough.

The sirloin

The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip).