Beef Sirloin Steak- UNCLE MIKE'S BEEF

Uncle Mike raises his beef just to the North of the Fort Collins Farm Store.  He pastures his cows year round where they graze grass and in the winter months supplements their diet with alfalfa, hay and brewer's grains.  Occasionally these cows are given flaked corn to help keep the energy levels up.  Mike's herd is small, which allows for each cow to be given extraordinary amounts of attention and care.  This extra effort shows up in the flavor and quality of the meat! 

Beef sirloin is another large section of the carcass that runs from the 13th rib all the way back to the hip bone and from the backbone clear down to the flank (or belly).

The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.