I'm looking at some sirloin tip in my freezer right now. Various sources online put sirloin or sirloin tip in the butt of the cow or one "section" forward (there's some variance). The ChefSteps guide to decoding tender/tough cuts would mark both sections as tough.
But the ChefSteps time/temp guide gives sirloin as an example of a tender cut that can just be brought to temp.
Advice?
