Although sirloin is the second most popular steak cut at restaurants, it does not hold its ground in fine dining where customers desire luxurious experiences. Chef Pete Geoghegan explains that sirloin's lack of marbling and tenderness makes it less appealing compared to premium cuts like ribeye or filet mignon. Moreover, sirloin's commonality diminishes its exclusivity, making rarer cuts more desirable for customers willing to spend. Overall, dining establishments often emphasize cuts that elevate the dining experience through rich flavors and textures.
Fine dining customers expect a luxurious eating experience, which sirloin doesn't typically deliver compared to more marbled, tender cuts.
Sirloin is leaner and comes from a part of the animal that gets more muscle movement, making it less tender than premium cuts.
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