Tri-tip steak comes from the bottom of the sirloin and has a robust flavor. This is the leanest part of the sirloin, so be careful not to overcook it.
Sirloin pin bone steak, cut from the front of the sirloin, contains the oval-shaped pin bone.
The sirloin flat bone steak contains parts of both the hip bone and the backbone.
The sirloin round bone cut contains less fat and bone than other sirloin steaks.
Sirloin wedge bone steak, which comes from the rear of the sirloin, contains a small, wedge-shaped bone.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.