Pork sirloin is the back end of the loin, where the loin meets the leg. Canada's spec for it is plain: the sirloin is what is left of the full loin after the center-cut loin comes off, with a straight cut just in front of the hip bone. When a packer cuts a long leg instead, the sirloin stays on the leg.
USDA prices it two ways. Bone-in sirloin keeps its bones. Boneless sirloin has them taken out, and it carries Canadian Pork Handbook code C235.
The boneless always prints higher
Over the five years to October 2026, USDA printed both lines on 1,156 of the same days. The boneless sirloin was higher on every one of them. The median gap was 43 percent, about 39 cents a pound. The median prints were 129 cents for boneless and 90 cents for bone-in.
The gap barely moves through the year. Month by month, the boneless line's median ran between 37 and 48 percent over the bone-in, with no month standing out. The prints do not say how much of the gap is the bone left behind and how much is the work of taking it out.
Which line trades more
Over the last twelve months the boneless sirloin carried about 1,370 loads and the bone-in about 890. USDA also prints a boneless sirloin combo line, about 140 loads in the same twelve months, and small frozen lines for both.
Reading a sirloin quote
| Bone-in sirloin | Boneless sirloin | |
|---|---|---|
| What it is | The sirloin end, bones in | The same piece, bones out |
| Canadian code | CPI C235 | |
| Median print, 5 years | 90¢/lb | 129¢/lb |
| Loads, last 12 months | about 890 | about 1,370 |