#steak-cuts

#steak-cuts

Fine dining customers expect a luxurious eating experience, which sirloin doesn't typically deliver compared to more marbled, tender cuts.

"If you mean luxury cuts for short-term hard searing or grilling, those would be luxury cuts of the animal... we are usually talking about ribeye chops, tenderloin, or backstraps."

Sirloin will benefit from high-heat, quick cooking, while picanha, offering a richer flavor and tenderness, is ideal for slow roasting, showcasing their unique attributes.