NN · Ingredient 39
Meat & protein · one recipe
Ingredient 39Meat & protein
Ingredient 39 · Meat & protein
Beef sirloin
The loin muscle behind the ribs. It has more intramuscular fat and more myoglobin than fillet, so it tastes more of beef. The grain is fine enough to eat raw. For a raw dish, buy it from a butcher on the day. Trim off all silver skin and sinew before you chop it. Keep it at 0 °C to 4 °C until you cut it.
Item no. 39
Aisle Meat & protein
Usual unit g
Recipes 1
Also called
sirloinRoastbeefstriploincontre-filet
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I
Substitutes
oneBeef fillet
Ingredient 50II
Recipes using it
oneRecipe
Anthony Bourdain's Steak Tartare
Les Halles bistro tartare, chopped by hand and mixed at the last minute
French · First revision · 13 OCT 2026