Our friends at Two Rivers Specialty Meats provide us with amazing beef raised right here in BC where they're free to roam in open pasture and are 100% grass-fed and grass-finished. Here's some quick steak 101: A sirloin steak is cut from the rear end or "top butt" of the steer. This means that compared to the ribeye or striploin steak, the sirloin steak is the leanest of the three. If you love beefy flavour and not a lot of fat, this steak is for you.

COOKING TIP: This is the kind of steak you want when you're feeling health-conscious and want to make a steak salad or lean steak tacos. The lack of fat in this cut makes it prone to drying out, so make sure to keep an eye on it so it doesn't overcook. You're looking for 130-135°F for medium-rare. Another reason salad or tacos are great for this piece is that cutting the sirloin into smaller pieces helps prevent it from being too tough.