Summary
Ribeye may grab attention, but ranchers say sirloin delivers better value without sacrificing flavor. Michele Thorne, a rancher and executive director of the Good Meat Project, recommends sirloin as an overlooked, budget-friendly cut that offers rich, beefy taste and impressive versatility. Cut from the rear back of the cow, sirloin becomes tender and juicy when seared over high heat in a cast-iron skillet or on a grill. It also typically costs $5 to $10 less per pound than premium steaks like ribeye, tenderloin, and New York strip, making it a smart choice for shoppers who want quality beef while keeping grocery costs under control.
The Kitchen
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