Side by side
SirloinFlank
Tenderness
76
54
Marbling
70
66
Umami
84
86
Price
78
60
Sirloin
Rump · rumsteck · culotte
Where the loin ends and the hip begins. The grain coarsens slightly compared with the striploin, and in exchange the beef flavour deepens — which is why many people prefer it as a steak.
54°CMedium rare
Choose bright scarlet meat with a fine, tight grain rather than a dark or loose surface.
Flank
Bavette · vacío · Flanksteak
Abdominal muscle with a coarse but remarkably consistent grain. That consistency is the whole trick: slice it thinly against the grain and a tough cut becomes dramatically tender.
High heat, briefMedium
The grain should run clearly in one direction, and the silverskin should already be trimmed away.
Which one to buy
- Better forSirloin : Flank
- SteakSirloin92 : —
- GrillingFlank80 : 88
- Roast beefSirloin55 : —
- Stir-fryFlank— : 70
- FajitasFlank— : 65
Other comparisons
All cuts
Beef Primals
Chicken Portions
Bluefin Tuna Cuts
Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.