Short loin

Sirloin, ribeye or between Austro sirloin is a portion of the hindquarter of beef between the rib and the hip.

The roast beef is divided into two parts: the front location, tongue-like closing end of the round roast beef. The round roast beef ( also called regionally roast ) protrudes into the head end adjacent rib into ( regionally also called High roast beef ) and forms the lean core ( Rib -Eye ) of the high rib. The roast beef is flat located behind the lower back and is regionally known as loin, sirloin, fillet Contre, lock piece or English roast. The flat roast beef with back bone and adhering fillet is called Great steak, cut from the T-bone steak and Porterhouse steaks.

Roast beef is usually at a time at a moderate temperature pink (medium) roasted in the oven, so it will be tender, juicy and aromatic. Thus prepared, it belongs only to the gravy and Yorkshire pudding as a supplement to the traditional dishes of the English kitchen. Cold cut it - often with horseradish - used as cold cuts or cold buffets. The combination with remoulade is popular.

Also the following steaks are cut from the roast beef: sirloin steak, rump steak, T -bone steak ( with bone ), porterhouse steak, club steak and sirloin steak.