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The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.
To break it down even further, the bottom sirloin consists of cuts like the sirloin steak, tri-tip, bavette, and sirloin tips. The leaner top sirloin is great for grilling while the bottom sirloin ...
Top sirloin steak, topped with an onion ring.. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).
the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and; the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
Top sirloin comes from a cow's hindquarter, which is between its ribs and rump. Less expensive cuts include flat iron and Denver, which come from a cow's shoulder, also known as the chuck. Chuck ...
The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap steak for consumption. Ball tip cuts are used for common steaks in restaurants and ...
A raw top round steak in a pan. A round steak is a beef steak from the "round", the rear end of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone , and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut ...
A cut from the rump of the animal. Can be tough if not cooked properly. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. Rump steak