Sirloin Primal
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.
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Tri-Tip Roast
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain. Learn more about this beef cut here.
Tri-Tip Steak
Boneless and fairly tender with full flavor. Grill then slice across the grain. Learn more about this beef cut here.
Petite Sirloin Steak
A great value steak. Grill after marinating. Learn more about this beef cut here.
Sirloin Bavette/Sirloin Flap
A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil. Learn more about this beef cut here.
Tri-Tip
Fairly tender, boneless and triangle-shaped. Unique item for smoking or BBQing that is most popular on the West Coast. Learn more here.
Sirloin Bavette Steak
Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil. Learn more about this beef cut here.
Petite Sirloin/Ball Tip
Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. Learn more here.
Coulotte Steak
With plenty of marbling, this is a juicy and savory steak. Easy to prepare on the grill. Learn more about this beef cut here.
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. Learn more here.
Top Sirloin Petite Roast
Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting. Learn more about this beef cut here.
Coulotte Roast
With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill. Learn more about this beef cut here.
