The sirloin is divided into several types of steaks. The top sirloin is the highest quality and is specifically marked for sale under that name. The bottom sirloin is generally less tender and much larger and is typically sold simply as a “sirloin steak.” The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin, where the T-bone, porterhouse, and club steaks are cut.
Cuts from the sirloin tend to be packed with flavor, but they can be chewy since they are leaner. Most should be cooked hot and fast or slow and low to prevent toughness.
Did you know? Cuts with “sirloin tip” in the name don’t come from the Sirloin Primal but instead are from the Round.
Top Sirloin
Top sirloin is generally made into boneless steaks, but it can be trimmed to different degrees. Steaks and filets made from top sirloin make a reasonably priced choice for the grill that comes close in enjoyment to the more expensive short loin and rib cuts like the New York strip and rib-eye.
Top sirloin steaks are generally suitable for high-heat grilling, making them easy to overcook. At temperatures above 145 degrees, or medium doneness, the meat can begin to turn tough and dry.
Bottom Sirloin
The bottom sirloin, located closer to the cow’s rear legs, is generally used for roasts. The most common bottom sirloin is the tri-tip, which is relatively lean but has a layer of fat on the outside that can be ideal for slow cooking.
Preparations for Sirloin
In common British, South African, and Australian butchery, the word sirloin refers to cuts of meat from the upper middle of the animal, similar to the American short loin. The American sirloin is called the rump.
Tyson’s closure reflects deep supply shortages in the U.S. cattle industry, tightening packing capacity, weakening competition, and signaling more volatility ahead for cow-calf producers and feedyards.
November 21, 2025 07:02 PM
·
Removing the 40% duty sharply lowers U.S. beef import costs on beef, coffee, fertilizer and fruit, and restores Brazil’s competitiveness during a period of tight domestic supply.
November 21, 2025 10:30 AM
·
CattleCon 2026 kicks off February 3 in Nashville. Kristin Torres with the National Cattlemen’s Beef Association joined RFD-TV to share more about what’s ahead at this year’s event.
November 20, 2025 01:32 PM
·
Mary-Thomas Hart, with the National Cattlemen’s Beef Association, discusses the latest WOTUS developments and their implications for agriculture.
November 19, 2025 03:05 PM
·
Firm live cow prices and shifting dairy-side culling suggest cull cow values may stay stronger than usual this winter despite weaker cow beef cutout trends.
November 18, 2025 01:02 PM
·
Tariff relief may soften grocery prices, but it also intensifies competition for U.S. fruit, vegetable, and beef producers as cheaper imports regain market share.
November 17, 2025 01:20 PM
·
USMEF’s Jay Theiler discusses his leadership role in representing U.S. beef and pork and provides an update on this week’s conference in Indianapolis.
November 14, 2025 03:36 PM
·
USMEF President and CEO Dan Halstrom shares how recent trade talks are influencing U.S. red meat global sales and the importance of key trade agreements like the USMCA.
November 12, 2025 03:07 PM
·
Enforceable origin labels could create clearer premiums for U.S. cattle and address concerns some producers have had with competition from foreign imported beef.
November 12, 2025 12:39 PM
·
