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Tip side, tip center, top sirloin … just when you’re feeling like a pro, sirloin’s gotta make things a little more complicated with a few variations. Cut from the round – that’s the rump and hind legs – these cuts are leaner and a little less tender. That means they’re a good value. And a smart choice for kabobs, stews, curries, and stir fries.
Broil
Grill
Pan Broil/Skillet
Smoke
Stir-Fry
Sous Vide
*based on average price-per-pound
Sirloin
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.
