Striploin

[Cheffie]

It's an expensive cut of meat but far cheaper than going out for a meal at Danish prices.

I'm sure the old boy would far appreciate you cooking than some chef

As mentioned to Jamjar - you have cut the sirloin in half already.

Trim the 'chain' off, and score the fat. (the fat should be hard, almost white and the meat should have a slightly marbled texture. The colour of the meat should be a deep red and when you depress a finger into it, the meat impression should remain - indicating tenderness.) The fat should be trimmed to a manageable depth and the trimmings can be rendered down for later use as dripping.

The flesh side should have all extraneous sinew, bits of bone residue and excessive fat removed.

As the sirloin is long - one side is connected to the rump - be sure to use the 'rump' side in your roasts and the other half in your steaks.
The rump side is easily distinguished:
Looking lengthways 'through' the meat you will notice an ever increasing 'band' of sinew that will start approx 1/5 of the length from the end (unless you slice the sirloin, you will not see the beginning of this) and gradually increase in prominence. You can remove the sinew using a sharp knife - it does leave a hole in your meat though.

You have my contact details if you need further clarification or advice..