Description: Located behind the Short Loin on the top back end of the animal, the Top Sirloin is usually fabricated into individual boneless steaks. Top Sirloin Steak is less tender than cuts from the Short Loin, but still very flavorful.
Alternate Names:
Suggested Preparation:
Beef Primal: Sirloin
NAMP Code: 184B
Number of Pieces: 2
Average Yield/Piece: 6 lbs. *
- Assumes the animal is 900 lbs. hanging weight
