Raw Beef Sirloin Calories

Raw beef sirloin comes from the back of the animal, between the short loin and the round. The exact cut and tenderness vary by butchering style, so a label may specify top sirloin or bottom sirloin.

Raw beef sirloin comes from a more heavily used area of the back, while tenderloin is a long muscle beneath the backbone. Sirloin has a fuller beef flavor; tenderloin is usually more tender and milder.

Pat raw beef sirloin dry, season it, and sear it in a very hot pan or on a hot grill. Finish cooking to a safe doneness, then let the steak rest before slicing so its juices settle.

Not always. Sirloin and strip steak come from different parts of the loin, although names vary between countries and butcher shops. Check whether the cut is identified as top sirloin or strip steak rather than assuming they are interchangeable.

Choose raw beef sirloin kept properly chilled in intact packaging, with no sour smell or sticky, slimy surface. Check the use-by date and avoid packages with leaks or pooled liquid, which can contaminate other groceries.

Keep raw beef sirloin refrigerated in a sealed container on the lowest shelf, where it cannot drip onto other food, and cook it promptly. Discard it if it develops an off smell or slimy texture, even if the package date has not passed.

Yes. Wrap raw beef sirloin tightly or place it in an airtight freezer bag to limit freezer burn. Thaw it in the refrigerator, not on the counter, and keep it separate from foods that will be eaten without cooking.

No. Rinsing raw beef sirloin can spread bacteria through splashes onto the sink, counters, and nearby food. Pat the surface dry with a clean paper towel if needed, then wash your hands and clean any surfaces the meat touched.

For stir-fry, slice raw beef sirloin into thin strips across the muscle fibers; this makes the cooked meat easier to chew. Chilling the meat briefly can make it firmer and easier to cut evenly.