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Sirloin steaks are always cut with a bit of the bone attached to it. This bone adds flavor to the steak. Based on the region of the bone which is cut with the sirloin steak, they may be pin-bone or hip-bone, flat-bone, round-bone and wedge-bone sirloin steaks. The wedge-bone sirloin steaks are closest to the rump and they are the least tender. There is variation in the size of the bone and the steak. Sirloin steaks are also sold without the bone. Boneless sirloin steaks are called as rump steaks or butt steaks. Normal sirloin steaks are 2.5 to 3.5 inches in diameter and 1 inch in thickness.