Sirloin steak not only refers to a fixed area, but also refers to a kind of fat and thin beef, which is slightly tender and smooth. In Britain, sirloin steak refers to the part of beef breast ridge. The higher the position, the more tender the taste, and the price is only a little lower than that of filet mignon. In the United States, sirloin steak refers to the beef on the left and right sides of the back spine of cattle. The higher the top, the better the meat quality and the higher the price.

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Steak, or steak, is flaky beef and one of the common foods in western food. The main cooking methods of steak are frying and roasting.

In medieval Europe, pork and mutton were common people's edible meat, and beef was the high-grade meat of princes and nobles. Noble beef was cooked with pepper and spices, which was also noble at that time, and was eaten on special occasions to show the noble status of the owner.