Sirloin Steak

Sirloin is one of my favorite cuts, and many share the same affection towards it.  It is a very tasty piece of meat, famous for the "Baseball" cut at the Keg, and common for steak sandwiches.  For the longest time whenever we got a new animal it was the first cut to go, as one of my closest friends loves it for its tenderness, specifically because he has no teeth.  Generally it is a mechanically tenderized cut, but we use aging for that purpose and increased flavor is the benefit. 

Unfortunately on the last animal, it was a bit on the small side so we ended up with small steaks, pretty much across the board.  Though the next one on the rail is of decent weight, so it will produce larger cuts, as I am used to seeing 14-16 oz versions, if not 20 oz.