Top Sirloin Butt
Name originates from its anatomical location on the “Top” (dorsal) of the Sirloin.
Where This Cut Comes From:
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 PrimalCuts From This Subprimal
Coulotte Steak
With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill.
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Top Sirloin Filet
Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling.
Top Sirloin Petite Roast
Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.
Coulotte Roast
With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.
Top Sirloin Steak
A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
Top Sirloin Butt, Center-Cut
Top Sirloin Butt with cap, mouse muscle and external fat removed to aid in further fabrication.
Top Sirloin Steak, Center Cut
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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