Beef Hind Quarter: The beef hindquarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.

Striploin is prepared from a Hindquarter by a cut at the lumbosacral junction to the ventral portion of the Flank. The Flank is removed at a specified distance from the eye muscle (M. longissimus dorsi) at both cranial and caudal ends.

Beef sirloin is another large section of the carcass

Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or Fillet

The full sirloin is itself subdivided into top sirloin and bottom sirloin. Top sirloin is generally fabricated into steaks that are good for grilling. Since the sirloin is closer to the rear leg of the animal, the muscles get a bit tougher. Still, a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone