How to Cut Sirloin Steaks
- 1). Trim excess fat from the sirloin using a boning knife.
- 2). Cut the sirloin into sections. The pin-bone section at the front contains a cross-section of the hip bone. Next to that is the flat-bone sirloin, which contains the greatest amount of bone. Following that is the round-bone section, which contains the least amount of bone. The final section will be the wedge-bone section, which contains only a single bone.
- 3). Set three sections aside. Working with one section at a time, cut each into two 21/2-inch-thick steaks.
- 4). If desired, remove the bones for a boneless steak.
