Porterhouse steak

Jump to porterhouse steak Jump to search “Sirloin” redirects here. It is not to be confused with Sir Loin.

The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. In a common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American sirloin is called the rump. Subscription or participating institution membership required. Look up sirloin in Wiktionary, the free dictionary.