This section is part of the hindquarter, consisting of the lower back and hips. Often it is divided into two sub-primals: the short loin and the sirloin. The short loin is arguably the premier region to find a great steak. The Tenderloin is simply the most tender cut there is. We offer a whole tenderloin of 4-5 lb. by request. Cut into smaller pieces, the tenderloin becomes Filet Mignon. Since the quality of meat is so high, and the availability is limited to about 10 pounds per bison, the filet is the most expensive cut. The other boneless cut in the short loin is the shell, or NY Strip Steak. This steak is from the same muscle group as the rib eye, but is much leaner. When left on the bone, the filet and the shell form a Porterhouse Steak. It has everything a steak lover could wish for. As the filet portion of the porterhouse gets smaller, it is referred to as a T-bone steak.
The sirloin a very lean section, and is probably the greatest challenge to cook. Novices may make the mistake of cooking the tenderness out of it. With a little extra care, you will find that the sirloin has a great flavor and texture. Because of the shape of the sirloin, it can make an excellent steak or roast. We use the sirloin to make our Kabob meat as well.