Why Is Sirloin Not the Most Expensive Cut, and What Steaks Are?

November 29, 2025 •

4 min read

While often featured prominently on restaurant menus, sirloin is not the most expensive cut of beef; in fact, it is typically more affordable than premium steaks like filet mignon or ribeye. Several factors, including tenderness, rarity on the animal, and marbling, determine a steak's price, placing sirloin firmly in the middle of the cost spectrum. Understanding these distinctions can help consumers choose the right cut for any occasion, from weeknight dinners to special celebrations.

Quick Summary

This guide breaks down steak pricing factors, comparing sirloin to premium and budget cuts. It details how location on the animal and demand impact cost and offers a comprehensive comparison chart.

Key Points

Sirloin is not the most expensive cut: Premium steaks like filet mignon and ribeye typically cost more due to superior tenderness and marbling.
Filet Mignon is often the priciest cut: It is prized for its exceptional tenderness, as it comes from the underused tenderloin muscle, which is a very small part of the animal.
Marbling drives up price: The intramuscular fat in cuts like ribeye contributes to a richer flavor and juicier texture, making it more expensive than the leaner sirloin.
Rarity dictates cost: Cuts that represent a small percentage of the cow's total yield, such as the filet mignon, are more expensive due to their limited supply.
Sirloin offers a good balance: It provides a flavorful, moderately tender steak at a more affordable price point, making it a popular choice for many home cooks.
Location on the animal matters: Cuts from less-exercised muscles, like the tenderloin and rib, are more tender and thus more costly than those from hardworking muscles, like the sirloin.

Debunking the Myth: The True Cost of Steak

Many steak lovers assume that all cuts are created equal, with price being the only differentiator. However, this is far from the truth. The price of a steak is a complex equation influenced by its location on the cow, muscle exertion, marbling, and overall rarity. Understanding these factors is crucial for making an informed purchasing decision.

The Primal Cut: Where Sirloin Comes From

The sirloin is a large primal cut located at the back of the cow, between the loin and the round. This area contains two main sections: the top sirloin and the bottom sirloin. Top sirloin is generally more tender than the bottom sirloin, but both come from muscles that get more use compared to the tenderloin. This constant use means the meat is leaner and has less marbling than other high-end cuts, which is why it is typically more affordable. The 'steak' simply labeled as sirloin can often come from the bottom section, making it even more budget-friendly.

The Most Expensive Cut: The Tenderloin

The filet mignon, which comes from the tenderloin, is widely considered one of the most expensive and prized cuts of steak. The tenderloin is a long, cylindrical muscle located along the spine that gets very little exercise. This minimal use results in an exceptionally tender, almost buttery texture that is highly sought after. The rarity of this cut—it accounts for only about 2-3% of the entire animal—drives its price significantly higher than sirloin.

The Role of Marbling and Location

Marbling, the white flecks of intramuscular fat within the meat, is a primary indicator of a steak's flavor and tenderness. Cuts with higher marbling, such as the ribeye, are more expensive because the fat melts during cooking, basting the meat and adding rich, buttery flavor. The location on the animal is also critical. Muscles that do less work, like those in the tenderloin and rib areas, produce more tender and flavorful meat, and are thus sold at a premium. Conversely, cuts from hardworking muscles, like the rump or shoulder, are tougher and less expensive, often best suited for slow-cooking or marinades.

A Hierarchy of Steaks: From Budget to Luxury

The pricing hierarchy for beef cuts generally follows a predictable pattern based on tenderness and marbling. At the top are specialty cuts like Japanese A5 Wagyu, which can cost hundreds of dollars per pound due to intense marbling and specific breeding practices. On the more accessible premium tier, you'll find filet mignon, ribeye, and porterhouse. Sirloin sits comfortably in the mid-range, offering a great balance of flavor and affordability. At the lower end of the spectrum are utility cuts like flank steak or chuck steak, which are ideal for grilling or slow-cooking.

How Steak Prices are Determined

Rarity: The smaller the yield of a specific cut from a single animal, the higher the price. Filet mignon is a perfect example of this due to its limited availability.
Tenderness: The less a muscle is used, the more tender the cut will be. Tenderness is a major factor in pricing premium steaks.
Marbling: The amount of intramuscular fat directly influences flavor and juiciness. Higher marbling, like in ribeye, commands a higher price.
Breed and Grade: Cattle breeds like Wagyu are prized for their genetics, which produce superior marbling and flavor. Official grading systems, such as USDA Prime, also significantly impact pricing.
Processing and Aging: Specialized processing, such as dry-aging, adds cost and can increase the price of the final product.

A Comparative Look at Steak Cuts and Price


Steak Cut	Location	Characteristics	Tenderness	Typical Price (per lb)	Sirloin Price Comparison
Filet Mignon	Small end of tenderloin	Exceptionally tender, lean, mild flavor	Extremely Tender	$20 - $30+	Significantly more expensive
Ribeye	Rib section	Well-marbled, rich beefy flavor, tender	Very Tender	$15 - $20	More expensive
New York Strip	Short loin	Good marbling, balanced flavor, firm texture	Moderately Tender	$15 - $20	Generally more expensive
Sirloin	Top and bottom sirloin	Leaner, good flavor, firmer texture	Moderately Tender	$12 - $19	Mid-range
Flank Steak	Abdominal muscles	Lean, coarse grain, flavorful	Less Tender	$15 - $18	Can be comparable or cheaper
Chuck Steak	Shoulder/neck	Rich, beefy flavor, tougher cut	Tough	$10 - $16	More affordable

Conclusion: Sirloin's Place in the Steak Hierarchy

In conclusion, the idea that sirloin is the most expensive cut is a common misconception. While it offers a fantastic combination of robust flavor and affordability, its relative leanness and position on the animal prevent it from reaching the price point of truly premium cuts like filet mignon or high-grade ribeye. The price of a steak is a direct reflection of its tenderness, marbling, and scarcity. For those seeking the ultimate buttery tenderness, the filet mignon will always be the pricier choice. However, for a flavorful, versatile, and budget-friendly option, sirloin remains an excellent choice for a variety of meals. Understanding this hierarchy allows home cooks and restaurant-goers alike to appreciate the unique qualities of each cut and choose the one that best fits their taste and wallet.

To learn more about what determines the cost of various beef cuts, a great resource is the article "Why Do Different Cuts of Steak Range in Prices?" from Y.O. Ranch Steakhouse.

Frequently Asked Questions

The filet mignon, sourced from the tenderloin, is typically the most expensive cut due to its exceptional tenderness and limited availability on the animal.

Filet mignon is more expensive because it is more tender and rarer than sirloin. The tenderloin muscle is rarely used by the animal, and only a small portion is yielded, driving up its price.

Sirloin is not the cheapest cut, but it is considered a more affordable and budget-friendly option compared to premium steaks like ribeye or filet mignon.

A steak's price is influenced by its tenderness, marbling (intramuscular fat), scarcity on the animal, and the quality of the breed, such as Wagyu or Angus.

While both are flavorful, ribeye is generally considered to have a richer, more buttery flavor due to its higher marbling content compared to sirloin's leaner, more intensely beefy taste.

Top sirloin is a higher-quality, more tender cut suitable for grilling. Bottom sirloin is generally larger, less tender, and often used for roasts or ground beef.

High-grade Wagyu beef, especially Japanese A5 Kobe, is exponentially more expensive than sirloin, with prices ranging from hundreds to thousands of dollars per pound.