When dining at a steakhouse, you can choose from various cuts of beef. The part of the cow that the meat comes from affects the tenderness and flavor of the steak. If you’re not sure whether to order the sirloin or New York strip, here are a few key differences to help you decide. 

What Is Sirloin?

Sirloin refers to beef cut from the sirloin subprimal, or the section between the rib closest to the tail and the hips. As this portion of the cow is involved in walking, the meat is lean with a firm texture.

For the softest cut, order the top sirloin at a steakhouse. It is sourced from the upper area of the subprimal. The thick cut has a beefy taste. Often boneless and cut in a triangular shape, bottom sirloin is typically roasted instead of grilled to enhance its flavor and tenderness. 

What Is New York Strip?

Sourced from the longissimus dorsi muscle behind the ribs, New York strip is a specific cut of top sirloin. Typically served boneless, marbling gives New York strip a distinct beefy flavor. Although marbled, it doesn’t contain the large fat deposits found in other cuts, which is perfect for those watching their fat intake. Due to its leanness, order the cut rare or medium at a steakhouse to help retain its tenderness.

Whether you want to sink your teeth into a juicy top sirloin or sample the savory New York strip, you won’t be disappointed with the offerings at Western Grill Steak House. A staple in Andrews, TX, the steakhouse is known for its high-quality cuts of beef, pasta entrées, American and Mexican food, and expansive buffet. Visit the restaurant online to browse the complete menu, see photos of the food on Facebook, or call (432) 523-3887 to ask questions.