1. Cuts
  2. Sirloin Primal
  3. Bottom Sirloin Butt

Bottom Sirloin Butt

This lower portion of the Sirloin section of the Loin that contains three muscles that vary in tenderness. Sold as the Tri-Tip, Petite Sirloin/Ball Tip and Sirloin Bavette/Flap, all of which can be roasted or grilled.
Butcher's Note

Name originates from its anatomical location on the “Bottom” (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

Tri-Tip Roast
Tri-Tip, Denuded

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

Tri-Tip Steak
Tri-Tip Steak_Defatted_1185D

Boneless and fairly tender with full flavor. Grill then slice across the grain.

Petite Sirloin Steak

A great value steak. Grill after marinating.

Sirloin Bavette/Flap
Sirloin Bavette

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.

Sirloin Bavette Steak
Sirloin Bavette Steak

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

Petite Sirloin/Ball Tip

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.

Supply Chain Ordering & Pricing Details

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