The meat is lean, but with good marbling. Steaks, roasts and Ground Beef are made from the Sirloin.
Dry heat cooking.
Literature & Lore
The proper name is actually Beef Loin Sirloin, but the loin in the middle is considered redundant by most people and simply dropped. Sirloin likely comes from the French word for sirloin, “sur longe”, which means “on or over the loin”. It is relatively safe to discount the story you may hear about King Henry the 8th knighting a roast beef and calling it “Sir Loin”. The Scots’ version has James VI of Scotland (who was James I of England) doing the knighting near Hoghton Towers in Lancashire in a pub which is still there and called “The Sirloin”.