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What is sirloin au?

Quick Answer

sirloin au is a regional beef-cut name for the striploin (strip steak), on the loin primal (longissimus dorsi (short loin)).

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What is sirloin au in simple terms?
sirloin au is a regional name for striploin (strip steak) (Striploin), loin primal beef.

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What is sirloin au called in the United States?
US retail labels for striploin (strip steak) appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is sirloin au on the cow?
sirloin au refers to striploin (strip steak) located at longissimus dorsi (short loin) on the loin primal.

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Is sirloin au steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still striploin (strip steak) anatomically.

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Is sirloin au the same as Ribeye?
How do I translate sirloin au for travel?
Use translation URLs from the list on this page, or open the Striploin hub.

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What is another name for sirloin au?
See aliases and country rows above; the canonical term is striploin (strip steak).

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“sirloin au” is a regional beef-cut name that maps to the canonical cut Striploin (loin primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

Leaner than ribeye; the classic strip steak muscle running along the short loin. It is part of the loin primal (longissimus dorsi (short loin)).

In menus and butcher shops it is often discussed next to Ribeye, Tenderloin, Sirloin Cap, Sirloin Flap, and T Bone.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the loin primal (longissimus dorsi (short loin)), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 6800 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Ribeye

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.