Sirloin steak is the outer spine, the back of the cow's loin meat, containing some fat, especially the outer extension of a ring of white meat tendon, and sirloin steak another name for sirloin steak is called sirloin steak.

The French word for sirloin steak is a portmanteau of Sur (top) and Loin (tenderloin), the meat above the tenderloin. Sirloin steak has been known as the New Yorker, but the other sirloin steak is also well known and can be considered a classic among steaks, as it is the outside spine of the cow, with a ring of white tendon on the outer edge of the meat, and the overall taste is tough, hard and chewy. Sirloin steak can be categorized according to its quality: small sirloin steak, large sirloin steak. Generally, each portion of sirloin steak is about 250-300 grams.