Sirloin Steak - Akaushi Wagyu - American West Wagyu

Individual Cut

Sirloin Primal · Available in Whole & Half Shares

Sirloin Steak

Also known as Pin Bone Sirloin · Boneless

A versatile, flavorful steak that sits between the premium loin and the lean round. In Akaushi, the sirloin carries enough marbling to grill beautifully, staying juicy and flavorful where commodity sirloin would dry out.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight10 - 14 oz

Thickness1" - 1.25"

Bone OptionBoneless

PackagingVacuum-sealed

Your Share Yield

Whole Share~4-6 steaks

Half Share~2-3 steaks

Carcass %~9% (Sirloin)

Anatomy

PrimalSirloin

LocationHip section

MuscleGluteus medius

Perfect For

When to Reach for the Sirloin Steak

Weeknight Dinner Everyday Grilling Meal Prep Family Cookout Value Steak Night

How to Cook It

Three Ways to Perfection

Akaushi sirloin steak is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Hot Grill

Season with salt and pepper. Grill over high heat 4 minutes per side. Rest 5 minutes.

Grill 500°F+ → Internal 130°F

Do not press the steak with a spatula. You are squeezing out the Wagyu juice you paid for.

Method 02

Cast Iron

Screaming hot pan. Sear 3 minutes per side. Baste with butter in the last minute.

Skillet 450°F+ → Internal 130°F

Finish with a sprinkle of flaky salt as it rests.

Method 03

Marinate and Grill

Marinate 2 hours in olive oil, garlic, and herbs. Grill hot and fast. The oil promotes browning.

Grill 500°F → Internal 130°F

Dry the surface before grilling even with a marinade. Wet surfaces steam.

The Honest Steak

The sirloin does not need a spotlight. It earns its place by being reliable, flavorful, and genuinely satisfying every time you cook it. In Akaushi, it becomes something more. The marbling that the breed deposits throughout this muscle transforms what would be a good steak into a great one. Season simply, grill hot, and let the genetics speak.