Beef Sirloin
The Sirloin is located after the Short Loin, composed of an incredible group of well-marbled muscles that have a broad range of cooking possibilities. The Sirloin yields seven cuts and is the trailing prime center muscle group of the animal. Although the Sirloin name has been stolen for other cuts, this is the real Sirloin. Further theft of the name will occur in the Round section. The Sirloin is divided into two principal muscle groups (Top Sirloin and Bottom Sirloin) with their own characteristics.
Top Sirloin is composed of the following cuts: #
Top Sirloin Cap commonly called the Coulette is the top of the top sirloin and incredibly rich in flavor and quite tender. It is perfect for cutting into steaks and grilling and its tenderness is enhanced by slicing for presentation. The Wagyu has two of these cuts at 1 ¾ lbs. each.
Top Sirloin Butt Center is the muscle after the Cap has been removed. It is a tougher muscle than the Coulette and is best roasted or braised whole or grilled and sliced for presentation. This cut is commonly known as the “London Broil”. There are two at 6 lbs. each.
Bottom Sirloin is composed of the following cuts: #
Sirloin Tip Center is a large muscle that is rich in flavor, fairly tender and is great for braising or roasting whole or cutting into steak portions and grilled but cut into slices to increase tenderness.
Sirloin Ball Tip was named after its spherical shape. It is best completely trimmed of any connective tissue and cut into steaks and grilled. There are two of these about 2 lbs. each that yield 4-5 steaks each.
Sirloin Tri Tip is better known on the west coast, especially among barbecuing fans because of its extensive marbling and rich flavor. It can be roasted or grilled whole and then sliced for presentation. The Wagyu has two of these at approx. 2-3 lbs each.
Sirloin Bavette is a delicious relatively unknown cut buried at the lower part of the Sirloin muscle group. It is a long 1” thick flat muscle that is incredible grilled and sliced. It can be portion cut into steaks and is extremely tender. The Wagyu has two at about 4 lbs each.
Sirloin Seam Meat is a tiny muscle the butchers call “the mouse” because of its oblong shape and size. Butchers are known to steal this cut for themselves. Although tiny, it is extremely delicious and great to grill and very tender. The Wagyu has two of these at about ¾ lbs. each.
