Where the loin ends and the hip begins. The grain coarsens slightly compared with the striploin, and in exchange the beef flavour deepens — which is why many people prefer it as a steak.
Profile
Tenderness76
Marbling70
Umami84
Price78
Pairs with
Steak92
Grilling80
Roast beef55
Recommended cooking
54°CMedium rare
It holds less fat than the striploin, so stopping one stage earlier is the safer call.
How to pick it
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
Keep exploring
All cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.