As it's name denotes, Sirloin steak, along with fillet and T-bone, comes from the Sirloin, located along the lower middle of the animal's back. While not as dear as beef fillet, sirloin is almost as tender and has a somewhat stronger flavour.
Perfectly suited for quick, dry cooking. Serve nice and pink in the middle.
Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours (or longer for larger roasts) until completely thawed. Prepare once defrosted.