Meat · Cut · Short entry
Faux-filet (sirloin / strip loin)
The muscle along the back behind the ribs: tender, with a rim of fat — roasted whole or cut into steaks.
How it connects
Cut
- compare Short loin (US)
- compare Sirloin (UK)
Meat · Cut · Short entry
The muscle along the back behind the ribs: tender, with a rim of fat — roasted whole or cut into steaks.
