Name originates from its anatomical location on the “Top” (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 PrimalWith plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.
Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.
Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.
With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
Top Sirloin Butt with cap, mouse muscle and external fat removed to aid in further fabrication.
This steak is cut from the cap off Top Sirloin Butt and is a tender and lean cut that is ideal for several cooking methods and dishes.
Locate information on Supply Chain Ordering & Pricing Details on the new tool.
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.
Much has changed since the days of cowboys, cattle drives and the Old West. Today, it's more about drones, apps and computers. Join us as we travel across the country talking to real, modern ranchers.
Curious about the best way to braise a roast? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!
Crafted by ranchers across America, these recipes are flavorful, nutritious and proven to satisfy the heartiest of appetites.