Although more tender than some of the cheaper cuts, the fore rib still needs cooking for longer than premium joints. It is a mid-priced cut. Sirloin Sirloin is the premium cut of beef, which costs quite a bit more per kilo than some other cuts, but is more tender, so will taste better with less cooking. Sirloin can be bought as a joint for roasting, on the bone or boned and rolled. Fillets are often removed from the roasting joints, and are then sold separately as steak.
Fillet steaks are also the premium steak cut from beef.
Sirloin can tolerate high temperatures, which makes it ideal for grilling and frying as steaks or oven roasting as a joint. The shin of beef is from the front leg and the leg cut is from the hind limb. Both are cheaper cuts as they contain quite a large amount of connective tissue. However, this makes them ideal for stews and casseroles as it melts down during the long, slow cooking and gives extra flavour to the sauce. You could make stock from the shin or leg if the bone is left in the joint.