Many shoppers overlook sirloin in favor of pricier cuts like ribeye, but according to Michele Thorne, executive director of the Good Meat Project and a New York rancher, sirloin is the most underrated and budget-friendly option in the meat case.
Why Sirloin is Overlooked
Thorne explains that sirloin, taken from the rear back of the cow, consistently gets passed over despite its robust flavor and versatility. Consumers often default to more well-known (and expensive) cuts without considering the value of sirloin.
The Price Advantage
The key benefit? Sirloin typically costs $5 to $10 less per pound than premium steaks. While a splurge on ribeye is sometimes justified, Thorne believes regular shoppers get more for their money with sirloin.
Cooking Sirloin Right
Sirloin can be incredibly tender when cooked properly: high-heat searing in a cast-iron skillet or on a grill is key to locking in juice and maximizing flavor.
Consumers who want great flavor without breaking the bank should give sirloin a closer look. It’s the smart choice for those who prioritize value without sacrificing taste.
