Sirloin steak, also known as sirloin steak, is mainly composed of the ridge meat of the upper waist. Sirloin steak can be divided into small pieces of sirloin steak (entrecte) according to different quality. , large sirloin steak. In fact, Sirloin is the French word Sur (top) and Loin (tenderloin), which is the meat on the top of the beef tenderloin. Each portion is around 250-300 grams. Sir loin is lower loin, also known as New Yorker. Because beef lower loin has more exercise than filet sirloin, the meat in this part is thicker.