"In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut."
Beef Sirloin Steak:
$5.99 per steak!
2 kg (10 x 200 grams of beef sirloin steak)
$29.93 per kilogram
28-day dry-aged (this beef does not require any further aging)
100% Alberta beef
Shipped frozen in MULTIVAC bags.
Remove from plastic bag and place in a covered container in your fridge for 24 hours prior to cooking.
Add any marinade needed at this time as well.
Remove from fridge after 24 hours and prepare for your desired cooking method.
Marinate the meat 24 hours before cooking it.
Slice your steak against the grain for maximum tenderness and juiciness.