Difference Between Sirloin And Tenderloin: Don't Claim To Beau Lovers If The Difference Is!

Differences between Sirloin and Tenderloin (Emre Vonal Image - Pixabay)

YOGYAKARTA - If you eat steak, you are certainly familiar with sirloin and tenderloin! But, do you know what the difference between sirloin and tenderloin is?

No wonder often sirloin and tenderloin are pitted about their deliciousness in the world of steak. And often the results are draws because they are both delicious!

"Well, because sirloin and tenderloin are very confusing, let's learn more about these two types of steaks;

Differences based on the texture of the meat

Both sirloin meat and tenderloin have a very fine meat texture among other beef parts. However, sirloin meat has a more elastic or alot texture, on the other hand tenderloin is usually softer. The tenderloin part is also thicker than sirloin meat.

Differences based on protein content and fat

Sirloin and tenderloin are the type of beef that has very low fat among other types of beef. However, the contents of fat and protein in these two types of meat are slightly different.

In 100 gr of sirloin meat, there are about 12'14 gr of fat and 90 mg of cholesterol. Meanwhile, 100 gr of tenderloin has 18'20 gr of fat and about 70 mg of cholesterol.

In terms of protein content, sirloin is indeed more winning. Within 100 gr of sirloin meat, there are about 29 gr of protein. On the other hand, tenderloin only has 18 gr of protein per 100 grams.

However, it should be noted that the contents of fat on sirloin or tenderloin can be different, related to the type of cow. Generally, imported beef, such as Angus's beef, Kobe, and Wagyu, has more fat than local beef.

Differences based on long cooking

The stronger or more elastic composition of sirloin meat requires a longer duration of meat processing, which is approximately 610 minutes for each part of the meat, in order to produce a delicious and soft meat.

In addition to the construction of sirloin meat, the length of cooking tenderloin should not take so long because the composition of the meat is finer. If the tenderloin is cooked for a very long time, the shape of the meat obtained will become hard.

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