Top Sirloin Butt

Located behind the Short Loin on the top back end of the animal, the Top Sirloin is usually fabricated into individual boneless steaks. Top Sirloin Steak is less tender than cuts from the Short Loin, but still very flavorful.
Butcher's Note

Name originates from its anatomical location on the “Top” (dorsal) of the Sirloin.

Where This Cut Comes From:

Sirloin Primal

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

Cuts From This Subprimal

With 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.

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