When cooked slowly with added moisture, this collagen turns to smooth gelatin, providing intense flavor and a very tender texture. Fortunately, there is a good deal of connective tissue called collagen. Since beef chuck is a well-exercised "locomotion" muscle group, it is comparatively tough in texture. Roasts such as the venerable tri-tip originate in the sirloin, and with a little extra attention like marinating or seasoning, are also delicious menu additions. Very tender-though not quite as tender and marbled as cuts from short loin-sirloin steaks respond well to typical dry, fast cooking methods and are best served medium rare to medium. Known for value, versatility and great flavor, the sirloin provides flavorful steaks as well as delicious roasts, without breaking the bank. These include: porterhouse steaks, T-bone steaks, filet mignon (tenderloin steaks) and tenderloin. The highly-marbled, melt-in-your-mouth, tender steaks that come from the short loin are perfect for upscale foodservice menus.
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