SIRLOIN

The sirloin area is a large section of the carcuss.  In this cut you get your top sirloin which is good for steaks and the bottom sirloin will produce a cut known as tri-tip.  This is one of my favorite cuts for grilling and cutting across the grain for a mouth watering beef dish.  Right below this area is the tenderloin, this is the king of cuts.  This is where your filet mignon will come from.