Sirloin at 80 degrees: Bavette plates

True sirloin sits behind the loin; many labels blur it with rump — ask where it was cut. 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. It holds less fat than the striploin, so stopping one stage earlier is the safer call.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Bavette plates.” Use 80 degrees and 80 when you cook. Salt after you know the job. Do not play with undercooked meat. At the counter, read the use on Sirloin before the photograph. 80 degrees is the internal heat, “Bavette plates” is the dish, and 80 is the stage of the fire. Marbling alone does not split stew from grill. Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.

At the counter, read the use on Sirloin before the photograph. 80 degrees is the internal heat, “Bavette plates” is the dish, and 80 is the stage of the fire. Marbling alone does not split stew from grill. Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.