: Cut from further down the muscle. It often contains bands of connective tissue, making it slightly tougher but still great for marinades. Sirloin Cap (Picanha)
: The most popular and premium choice. It is lean, flavorful, and lacks the tough connective tissue found in lower sections. Petite Sirloin
Not all sirloins are equal; the "sirloin" refers to a large area on the back of the cow. Top Sirloin
