The striploin, also known as sirloin, is found along the spine in the hindquarter, running from the ribs to the rump. There are two striploins per animal, accounting for 4.4% of the carcase.

Coming from muscles that do less work, cuts from the striploin have less fat and connective tissue making them lean, tender and juicy. The sirloin roast is succulent, tender and flavoursome and can be further cut into steaks. While the T Bone offers two different textures and flavours - a tender fillet muscle on the smaller side and a juicy sirloin on the other.