<P> In a common U.S. butchery , the steak is cut from the rear back portion of the animal , continuing off the short loin from which T - bone , porterhouse , and club steaks are cut . The sirloin is actually divided into several types of steak . The top sirloin is the most prized of these and is specifically marked for sale under that name . The bottom sirloin , which is less tender and much larger , is typically marked for sale simply as `` sirloin steak '' . The bottom sirloin in turn connects to the sirloin tip roast . </P>
<P> In a common U.S. butchery , the steak is cut from the rear back portion of the animal , continuing off the short loin from which T - bone , porterhouse , and club steaks are cut . The sirloin is actually divided into several types of steak . The top sirloin is the most prized of these and is specifically marked for sale under that name . The bottom sirloin , which is less tender and much larger , is typically marked for sale simply as `` sirloin steak '' . The bottom sirloin in turn connects to the sirloin tip roast . </P>
where is the sirloin located on a cow
where is the sirloin located on a cow
the rear back portion
the rear back portion