Dominic Stone
Sirloin is a cut of beef that comes from the primal loin or subprimal sirloin. It is found between the loin and the hind leg, where the muscles get more exercise, making the meat tougher. The sirloin is separated from the short loin at the front tip of the hip bone. The sirloin is made up of three distinct muscles, each with different properties. The top sirloin is the most tender cut of sirloin and is a popular grilling steak. The sirloin tip, or knuckle, is another cut from the bottom sirloin, situated where the loin is separated from the round primal. The sirloin flap is a thin muscle called the obliquus abdominis interni, located beside the tri-tip, where the loin curves down toward the belly or flank.
| Characteristics | Values |
|---|---|
| Primary Muscle | gluteus medius |
| Other Muscles | tensor fasciae latae, rectus femoris, biceps femoris, psoas major, iliacus, gluteus accessorius, gluteus profundus |
| Toughness | Tougher than cuts from the front part of the loin |
| Tenderness | More tender than the strip steak |
| Flavor | Flavorful |
| Preparation | Grilled, broiled, sautéed, pan-fried, roasted, high-heat grilling, low and slow |
| Marination | Marinating adds flavor and moisture |
| Storage | Refrigerated for up to 3 days, frozen for up to 3 months |
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What You'll Learn
- Top sirloin steaks are made from the gluteus medius and biceps femoris muscles
- Bottom sirloin is tougher and used for roasts, ground beef, and stews
- The tensor fasciae latae is a coarse-grained triangular muscle used for tri-tip roasts
- The sirloin flap is a thin muscle called the obliquus abdominis interni
- The butt tender is the most tender muscle on the beef carcass
Top sirloin steaks are made from the gluteus medius and biceps femoris muscles
The top sirloin is a cut of beef from the primal loin or subprimal sirloin. It is considered the most tender of the sirloin cuts and is a popular choice for grilling. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. This leaves the gluteus medius and biceps femoris as the major muscles in the top sirloin.
The meat from the sirloin can be tougher than cuts from the front part of the loin, known as the short loin. This is because the muscles in the sirloin get more exercise. Cuts from the sirloin tend to be flavourful but can be chewy due to their leanness. To prevent toughness, they should be cooked hot and fast or low and slow.
The sirloin is usually separated into the top butt and the bottom butt. The top butt, or top sirloin, is lean and flavourful, making it a good option for grilling. The bottom butt, or bottom sirloin, sits closer to the cow's rear legs, and the muscles are tougher. Cuts from the bottom sirloin are often used for roasts and ground beef.
The sirloin flap, a thin muscle located beside the tri-tip, is another cut from the sirloin. It is similar to flank steak, with coarse-grained muscles and a deep beef flavour. The tri-tip, a triangular muscle called the tensor fasciae latae, is also part of the bottom sirloin. It is lean and suitable for slow cooking due to its layer of fat.
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Bottom sirloin is tougher and used for roasts, ground beef, and stews
Sirloin is a cut of beef from the primal loin or subprimal sirloin. The bottom sirloin is situated closer to the cow's rear legs, where the muscles are tougher. The bottom sirloin is separated from the top sirloin at the front tip of the hip bone. It is then broken down into two boneless wholesale cuts: the top sirloin butt and the bottom sirloin butt.
The bottom sirloin is typically used for roasts, ground beef, and stews. The most popular bottom sirloin roast is the tri-tip, which comes from the tensor fasciae latae muscle. This muscle is coarse-grained and triangular in shape, with a layer of fat on the outside that is ideal for slow cooking. Another popular roast from the bottom sirloin is the sirloin tip, or knuckle, which is situated where the loin is separated from the round primal.
The toughness of the bottom sirloin meat is due to the fact that the muscles in this area get more exercise. This is in contrast to the mid-section of the animal, which produces the most tender cuts as it does the least amount of work. The harder a muscle works, the stronger and tougher it becomes. However, tougher cuts of meat often have the most flavour and can be very delicious when prepared properly.
The top sirloin, on the other hand, is the most tender of the sirloin cuts and is usually grilled, broiled, sautéed, or pan-fried. It is important to note that the top sirloin differs from the sirloin steak in that the bone, tenderloin, and bottom round muscles have been removed. The remaining major muscles in the top sirloin are the gluteus medius and biceps femoris.
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The tensor fasciae latae is a coarse-grained triangular muscle used for tri-tip roasts
The tensor fasciae latae is a fusiform muscle, found in the lateral aspect of the thigh. It is positioned lateral to the hip joint, immediately beneath the skin. As the tensor fasciae latae descends down the thigh, it is found between the two layers of fascia lata. Its fibres attach to the fascia lata, a deep fascia that surrounds the entire thigh musculature. The tensor fasciae latae is the most superficial muscle of the anterolateral aspect of the thigh. Due to its superficial position, it can be easily felt by touch.
The tensor fasciae latae is innervated by the superior gluteal nerve, originating from the lumbar nerve 4, 5, and first sacral nerve (L4-S1) roots. It also innervates the gluteus minimus and medius muscles before terminating with innervation of the tensor fasciae latae muscle. The main function of this muscle is to produce the extension and lateral rotation of the leg at the knee joint. Additionally, it contributes to the movement of the thigh, acting as a relatively weak abductor and medial rotator on the hip joint.
Sirloin is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone. Butchers separate the sirloin into the top butt and the bottom butt. The top butt is lean and flavourful, making it a good option for grilling. The bottom butt provides a lot of ground beef and stew meat. It is also used for roasts, the most popular of which is the tri-tip, which is made from the tensor fasciae latae muscle. The tri-tip is fairly lean but has a layer of fat on the outside, making it a good choice for slow cooking.
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The sirloin flap is a thin muscle called the obliquus abdominis interni
The sirloin is a cut of beef that comes from the primal loin or subprimal sirloin. It is located between the loin and the hind leg, where the muscles are tougher as they get more exercise. The sirloin is further divided into the top sirloin and the bottom sirloin. The top sirloin is generally more tender and is a popular choice for grilling, whereas the bottom sirloin is used for roasts and provides a lot of ground beef and stew meat.
The sirloin sometimes contains the butt tender, which is the rear portion of the tenderloin. This is the most tender muscle on the beef carcass and is often sold as whole roasts or trimmed and sold as steaks (filet mignon). Top sirloin steaks are typically grilled, broiled, sautéed, or pan-fried. They are suitable for high-heat grilling but should not be overcooked to maintain moisture and tenderness.
The sirloin also includes the gluteus medius muscle, which is one of the hip abductors in meat animals. It covers the lateral face of the ilium and is visible as a large muscle area in sirloin steaks. Beneath the gluteus medius are the gluteus accessorius and gluteus profundus muscles.
In summary, the sirloin flap, or obliquus abdominis interni, is a thin muscle that contributes to the unique characteristics of the sirloin cut. Its presence, along with other muscles like the gluteus medius and the potential inclusion of the butt tender, makes the sirloin a versatile and flavourful option for various cooking methods.
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The butt tender is the most tender muscle on the beef carcass
The butt tender, or the rear portion of the tenderloin, is the most tender muscle on the beef carcass. It is found in the sirloin, which is one of the two major subprimals of the beef loin primal cut, running from the 13th rib to the end of the hip bone. The sirloin is separated into the top butt (top sirloin) and the bottom butt (bottom sirloin). The butt tender, specifically, is found in the top butt.
The meat from the sirloin can be tougher than cuts from the front part of the loin, called the short loin. This is because the sirloin sits farther back toward the rear leg, where the muscles get more exercise. However, the butt tender is an exception to this rule. Since it is at the wide end and has a fairly uniform thickness, it is easy to make into steaks. It can also be trimmed and sold as a whole roast.
Top sirloin steaks are generally suitable for high-heat grilling, but they should not be overcooked, as the meat can become tough and dry at temperatures beyond 145°F, or medium doneness. Marinating sirloin steaks can add flavor and moisture, but it does not tenderize the meat.
The tenderloin is often removed from the loin and sold whole or as tenderloin steaks (filet mignon) or roasts (Chateaubriand). It is also a component of T-bone and porterhouse steaks. While the tenderloin is known for its tenderness, other cuts have been identified as "opportunity cuts" that can offer a great eating experience at a lower cost. For example, the Multifidus dorsi and Complexus muscles are found in ribeye steaks and contribute to their renowned eating experience.
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Frequently asked questions
Sirloin is one of the two major subprimals of the beef loin primal cut, which runs from the 13th rib to the end of the hip bone.
The sirloin is separated into the top butt and the bottom butt. The primary muscle of the top sirloin is the gluteus medius, and the bottom butt contains the knuckle, a group of three muscles (the rectus femoris, the biceps femoris, and the tensor fasciae latae).
The top sirloin is the most tender cut of sirloin and is a popular grilling steak.
The most popular bottom sirloin roast is the tri-tip, which is made from the tensor fasciae latae muscle.
