Why Sirloin Gets Snubbed at Fancy Steakhouses

Ever notice sirloin is missing from high-end steakhouse menus? Turns out, it’s all about that melt-in-your-mouth factor. Upscale spots want their steaks ultra-tender and juicy, which means cuts with tons of marbling (think ribeye, filet mignon, or New York strip). Sirloin comes from a part of the cow that’s leaner and works harder, so it’s just not as buttery or soft. If you’re chasing that luxe steakhouse vibe, go for the ribeye—trust the chefs! #Food #SteakLovers #FoodieFacts