Bottom Sirloin Butt
Name originates from its anatomical location on the “Bottom” (dorsal) of the Sirloin.
Where This Cut Comes From:
Sirloin Primal | Primal Cut
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Explore This PrimalCuts From This Subprimal
Tri-Tip Roast
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.
Tri-Tip Steak
Boneless and fairly tender with full flavor. Grill then slice across the grain.
Petite Sirloin Steak
A great value steak. Grill after marinating.
Sirloin Bavette/Flap
A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.
Sirloin Bavette Steak
Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.
Petite Sirloin/Ball Tip
Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value.
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Cutting Guides And Videos:
Hindquarter Fabrication
Hindquarter Fabrication
Breaking down the full hindquarter into primals and subprimals.
Top Sirloin Cutting Guide
Top Sirloin Cutting Guide
Top Sirloin Cutting Guide_2017
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