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.
Further separated into the Top and Bottom Sirloin Butts.
What are industry IDs
American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of
cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers,
which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale
beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS
(Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.
We all know beef tastes great – but did you know that beef can be good for you, too? Check out some answers to your most pressing questions when it comes to incorporating beef into a heart-healthy lifestyle.