The only time I've had both top sirloin and bottom sirloin in the same meal doing a side by side comparision is at Brazilian steakhouses. One of them is significantly more tender than the other one. Can someone please tell me which one that is? Also are there any other differences in top sirloin and bottom sirloin besides the anatomy of where it was on bovine.
Original Post
It's funny, but according to my butcher, there is no difference. He tells me a sirloin is a sirloin. My experience in lesser meat departments is that the top sirloin tends to be a cleaner less fatty cut, and stuff sold as just sirloin seems to be a little gnarlier.

PH
The sirloin is basically a one to two foot wide section of the cow that runs top to bottom just in front of the rear legs. This section is split evenly into "top" and "bottom". That's where the term comes from. However, most people don't refer to any cut in the bottom section as "bottom". There are other cuts down in that section such as flank. The top is where the better cuts are located including Top Sirloin, Tenderloin and even Tri-tip roast.

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