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It is located on the round or hindquarter and goes from the knee to the hip, along the front side of the thigh. After removing it, between the shank and hip, a large, oval piece is obtained, covered by a few nerves.
 

It is commonly used for filleting, due to its tenderness and juiciness. It is divided into two parts: an area closer to the hip, tender and juicy, ideal for good steaks and another part close to the knee, with slightly tougher meat, which would be used for stewing.

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Sirloin tip

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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