Name originates from its anatomical location on the “Bottom” (dorsal) of the Sirloin.
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 Primal
Fairly tender, boneless and triangle-shaped. Separated from the Petite Sirloin/Ball Tip and Sirloin Bavette/Flap of the Bottom Sirloin. Should be sliced across the grain when cutting into steaks or after cooking. Unique item for smoking or BBQing that is most popular on the West Coast.
Supply Chain Information
IMPS/NAMP - 185
UPC - 1274