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 Sirloin 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.
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.COOKING METHODS
TRI-TIP ROAST
Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.COOKING METHODS
SIRLOIN BAVETTE/FLAP
A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.