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. Locally, Sirloin is discussed through Dishes: Sirloin steak, Bavette plates, Kebabs.
Sirloin steak, Bavette plates, Kebabs That is a local fact about Sirloin, useful before the tool, not a booking and not a medical or market order.
Type what your thermometer shows in the thickest part. The result compares it with this cut’s target from the atlas.
Target for this cut 54°C · Medium rare
Type a number to see where it lands.
Targets are atlas teaching marks, not a food-safety certificate. For poultry, mince and vulnerable guests follow the stricter local rule.
Tick a point once you could explain it in your own words. Ticks stay on this device.
0 of 4 points done
All points done. Next: Open the tool
The local wording is Dishes. The fact attached to it is Sirloin steak, Bavette plates, Kebabs. 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.
A neighbouring fact is Dishes: Sirloin steak, Bavette plates, Kebabs. Names travel poorly; this pair is why the atlas keeps both.
The topic page carries the full entry. This check, number 4 of 4, only keeps the fact you would type into search.
Temperatures and cook matches are atlas targets, not an inspection certificate for a package. Dishes: Sirloin steak, Bavette plates, Kebabs.
Temperatures and cook matches are atlas targets, not an inspection certificate for a package.
Open the topic: Sirloin · Open the tool
🔎 Chuck: read “Cook it through” before you decide · 🛑 Chuck: what “Braising 88” does not decide · 🛠 Ribeye: use “Counter” in the tool · 📍 Ribeye: the local fact in “Dishes” · 🔎 Striploin: read “Medium rare to medium” before you decide · 🛑 Striploin: what “Steak 90” does not decide · Decision checks