Sirloin Primal
What is the Sirloin Primal? - Best Online Steaks
The Sirloin Primal is initially portioned into the Bottom Sirloin Butt and the Top Sirloin Butt before being segmented into various popular cuts. The Top Sirloin produces excellent steaks for grilling, and the Bottom Sirloin is most famous for cuts like the Sirloin Bavette and the Tri-Tip, which fair best from grilling or roasting.
The Steaks and Roasts of the Sirloin Primal
- Sirloin Steak Flat Bone - The Sirloin Steak Flat Bone, also known as Double Bone Sirloin and Beef Loin Sirloin Steak, is a moderately fatty cut of the Sirloin Primal that comes from the hipbone, which means it is tender, but it also contains the most bones of the Sirloin. For this reason, it is a relatively inexpensive cut. However, the bones add a rich taste to the meat. The bone can also be removed from this cut in which case it becomes what is known as Boneless Top Sirloin Steak. The Sirloin Steak Flat Bone, similar to the Loin, contains a deep flavor and succulence that results from the traces of Tenderloin, Top Sirloin, Tri-Tip, and Flat. To complement its natural character, the steak can be marinated with salt, pepper, and oil and then pan-fried or grilled.
- Sirloin Steak Round Bone - The Steak Round Bone, also called Beef Loin Sirloin Steak, is a low fat cut that originates from the Sirloin. In fact, it is the third cut after the Sirloin Steak Flat Bone; therefore, it lacks tenderness compared to other Sirloin cuts. It also contains traces of the Tri-Tip, Top Sirloin, Tenderloin, and Outside Round, which gives it a unique flavor that can be enhanced with garlic, pepper, salt and sauces, such as Worcestershire sauce. It also has fewer bones than other Sirloin Bone-In cuts and contains less marbling, which means it can be tough. For this reason, this is the best cut for grilling, pan frying, or broiling. Also, due to its low-fat content, it usually benefits from the addition of oil.
- Top Sirloin Steak - Boneless Top Sirloin Steak, Loin, Boneless Sirloin Butt Steak, Top Sirloin Butt Steak, Boneless, Top Sirloin Butt Center Cut Steak, Top Sirloin Butt Steak Boneless, Top Sirloin Steak Boneless Cap Off, and Top Sirloin Steak Cap Off, is a very flexible cut that is often portioned into chunks for kabobs, or it can be cut into steaks. This naturally succulent and flavor-packed meat comes from the Top Dorsal of the Sirloin and benefits best when grilled, broiled, or stir-fried.
- Tri-Tip Roast - The Tri-Tip Roast, also called Triangle Roast, Tri-Tip, and Bottom Sirloin, which comes from the lower half of the Sirloin Subprimal and gets its name from its triangular shape, is a boneless cut that is naturally tender and full of flavor. It benefits from being roasted or grilled and then cut into strips across the grain. However, it can also be braised, broiled, or baked.
- Tri-Tip Steak
- The Tri-Tip Steak, also called the Tri-Tip, Triangle Steak, and the Santa Maria Steak, which also gets its name from its triangular shape, is a naturally tender cut with a strong beef flavor. It benefits from being grilled and then sliced across the grain, which can then be used in salads, tacos, wraps, and more, or it can also be stir-fried, broiled, or skillet-seared.
For more tips and ideas on preparing Sirloin Primal or to just learn more about its various cuts, explore our site or contact our meat purveyors.