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.
The name “Petite” comes from the small size of the Sirloin cut.
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.
Supply Chain Information
IMPS/NAMP - 185B
UPC - 1307