Beef sirloin (rump)

A large cut from the loin part of the steer's back with lean red meat and a rich beef taste, for roast beef, steaks, goulash, beef stroganoff and mince.

Beef sirloin (rump) is a large cut from the loin part of the steer's back closer to the pelvis, with lean red meat of medium toughness, a large grain, a small amount of fat and a rich beef taste. It is roasted as a large joint (roast beef), cut into steaks for quick frying and grilling, braised and slow-cooked for goulash, beef stroganoff and azu and used for mince and roulades.