Updated 30 September 2026
If you've seen "striploin" on a restaurant menu or a wholesale price list and wondered how it differs from sirloin, the answer is mostly geography. In the UK, striploin and sirloin are the same muscle. In the USA, "sirloin" means something else entirely. This guide explains what striploin is, how it compares with sirloin and New York strip, and how to cook beef striploin as steaks or as a whole joint.
What is striploin?
Striploin is the boneless muscle that runs along the back of the animal, between the rib and the rump, on top of the fillet. It's a tender, fairly lean muscle with a fine grain and a band of fat along one side. Cut into steaks, it gives what we in Britain call sirloin steak. Left whole, it's a sirloin joint or striploin of beef.
"Striploin" is the term butchers, chefs and wholesalers often use for the whole boneless muscle, and it's common on catering and export price lists. On a UK butcher's counter, you'll usually just see "sirloin".
Striploin vs sirloin (UK)
In the UK they're the same thing:
- Sirloin steak = a steak cut from the striploin.
- Sirloin joint = a piece of striploin left whole for roasting.
- Striploin = the whole boneless muscle, before it's cut into steaks or joints.
A sirloin can also be cut on the bone, as part of a T-bone or porterhouse, which includes a piece of fillet on the other side of the bone. See porterhouse vs T-bone.
Striploin vs New York strip (USA)
Across the Atlantic, the names shift:
| What we call it (UK) | US name | Other names |
|---|---|---|
| Sirloin steak (from the striploin) | New York strip, strip steak, Kansas City strip | Strip loin, contre-filet (France) |
| Rump steak | Top sirloin (roughly) | Rumsteak |
| Fillet steak | Filet mignon, tenderloin | Filet |
So a New York strip is essentially a British sirloin steak. What Americans call "sirloin" is cut further back, from an area closer to our rump. That's why American recipes for "sirloin steak" can give different results from a British sirloin.
What does striploin taste like?
Striploin sits between fillet and ribeye. It's more tender than rump, with more flavour and chew than fillet, and it has less marbling than ribeye. The fat cap along one edge is the key to its flavour: render it well and it bastes the meat as it cooks.
How to cook striploin steaks
- Take the steaks out of the fridge 20–30 minutes ahead and pat dry.
- Season with salt just before cooking.
- Heat a heavy pan until it's smoking. Render the fat edge first, holding the steak on its side for 1–2 minutes.
- Lay flat and cook, turning every minute. For a 3cm (8oz) steak, about 6–7 minutes in total for medium-rare.
- Baste with butter, garlic and thyme in the last minute, then rest for 4–5 minutes.
Full timings for every doneness are in how to cook sirloin steak. Our Sirloin Steak 2x 8oz (£11.99) are a good thick cut for this.
How to roast a striploin joint
A striploin joint is long and even, so it roasts quickly and evenly. Score and season the fat, and roast fat-side up at 220°C (200°C fan) for 20 minutes, then at 180°C (160°C fan) for 35–40 minutes per kg for medium-rare. Because it's long and narrow, start probing at the lower end: 52–54°C in the centre when it comes out for medium-rare. Rest for 20–30 minutes. See roast beef cooking times per kg and how to cook a sirloin joint.
Our Sirloin Joint 1kg (£27.99) feeds about four. For a crowd, or to cut your own steaks, the ANGUS Sirloin Joint 4-5kg (£79.99) is a whole sirloin of over 10lb.
Cutting your own striploin steaks
Buying the whole striploin and cutting your own steaks is often the best value per kg, and you choose the thickness.
- Trim the fat cap to about 5mm and remove any silverskin from the underside.
- Decide on a thickness: 2.5cm for a quick pan steak, 4cm for a thick steakhouse cut.
- Slice straight down across the grain with a long, sharp knife, in one smooth stroke if you can.
- Wrap each steak (or pairs) tightly and freeze any you won't cook within 2 days.
Why the names matter when buying
If you're following an American recipe that calls for "strip steak", buy sirloin. If it says "sirloin", a rump steak is the closer UK match. And if a menu offers "striploin", expect a British-style sirloin. For a full rundown of cuts, see our types of steak guide.
Browse sirloin steaks, the sirloin joint and all steaks.
Striploin FAQs
Is striploin the same as sirloin?
In the UK, yes. Striploin is the whole boneless muscle, and sirloin steaks and joints are cut from it.
What is striploin called in the USA?
Steaks cut from the striploin are called New York strip, strip steak or Kansas City strip in the USA.
Is American sirloin the same as British sirloin?
No. American "sirloin" (or top sirloin) is cut further back, from an area closer to what we call the rump.
Is striploin a good steak?
Yes. It's tender with good flavour, a fat cap for basting, and less fat than ribeye. It suits pan-frying, grilling and the BBQ.
How do you cook a striploin joint?
Roast it at 220°C for 20 minutes, then at 180°C for about 35–40 minutes per kg for medium-rare, checking the core temperature, and rest for 20–30 minutes.