The top sirloin is a thick cut that's naturally lean, and has big meaty flavor! A popular steak it’s quick and easy to prepare and has an approachable price point, making it the perfect weeknight dish. Absorbing rubs and marinades well, the top sirloin lends itself to a wide array of flavor profiles and regional combinations. Simply throw it on the grill or sear it in a hot cast iron pan for a delicious meal any night of the week!
The top sirloin is much more than just a moniker; it also describes the location on the cow’s body from which the cut is derived. The top sirloin is taken from the primal cut of the loin, and more specifically, the subprimal known as the sirloin. The sirloin is divided into two distinct sections known as (you guessed it), the top sirloin butt, and the bottom sirloin butt. The top sirloin is preferred for steaks because it is significantly more tender, while the bottom is better suited to long slow cooking methods to tenderize the meat like roasts.
While the ‘sirloin steaks’ you’ll find at your generic supermarket are from the same subprimal, they won’t tell you whether they’ve been harvested from the tender top or firmer bottom portion, meaning you may not get the quality you’re after. At AngusPrime, they take special care to provide you with sirloin steaks that truly come from the delicate top half of the sirloin. Thick-cut and angular, they’re perfect for the grill and will result in a tender dish with big flavor! Try them for yourself today to taste the difference in our grass-fed and finished Angus beef top sirloin steaks!