The Top Sirloin Steak is derived from the Top Butt, which has three major muscles – The Cap and 2 other main muscles. These major muscles should be separated by the natural seams for an optimum eating experience.
This steak is not as tender as the Striploin, but it does have great flavour.
NAMP 184, Beef Top Sirloin Boneless
Imported, AA, AAA, Certified Angus Beef, Prime, Certified Angus Beef Prime
Aged to a minimum of 21 days
Cut to your specification
All exterior fat is trimmed from the Top Sirloin according to specification with all silver skin and exterior cartilage removed. The cap muscle is removed and cut into steaks with fat cover bevelled on both sides. The major muscle remaining is cut into two pieces with gristle or sinew removed. Steaks are cut in full slices perpendicular to the grain.