Hanwoo Striploin

Cuts: Hanwoo

The sirloin is the tenderloin muscle located in the lower back of a cow, and about 8.2 kg is produced from a single animal. The name comes from the fact that it’s the part of the cow’s back where the tip of a whip would land when herding. It is composed exclusively of the longissimus dorsi muscle, located between the first and sixth lumbar vertebrae. The muscle fibers of sirloin are not too thick, so the meat’s texture is soft, and intramuscular fat is deposited moderately between the muscle fibers. Therefore, sirloin is a cut that allows you to fully enjoy the flavor of tender meat and the savory aroma of intramuscular fat.

Composed of a single muscle, sirloin is bright red in color, with a fine, soft texture and evenly distributed marbling. When grilled properly, you can fully enjoy its rich juices and the flavor of the marbling. However, since it doesn’t have intermuscular fat, you must be careful not to overcook it, as it can become dry and tough. In other countries, sirloin is primarily used for steak, but in Korea, it’s also great for sanjeok (skewered meat) or neobiani (marinated and grilled beef).