Sirloin is a popular and versatile cut of meat known for its balance of tenderness and flavor taken from a cow or lamb. It is taken from the upper portion of the animal, near the back, and is divided into several different cuts, including top sirloin and bottom sirloin. Sirloin is typically leaner than cuts from the rib or loin, but it still offers a good amount of marbling, which contributes to its flavor and juiciness. Top sirloin is often considered the more tender and desirable portion, suitable for grilling, broiling, or pan-searing. Bottom sirloin, while slightly less tender, is still flavorful and versatile, and it can be used for roasts, stew meat, or thinly sliced for stir-fries and fajitas.

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