sirloinSirloin


 

  • Top Sirloin Butt Boneless

    Top Sirloin Butt Boneless

    NAMP #184

    Technical Description – Boneless top sirloin butt is prepared from the thick upper portion of the sirloin butt. The cap is trimmed to an average fat cover of 6 mm (1/4"). The lean side is trimmed of all fat in excess of 6 mm (1/4"). The heavy white membrane adjacent to the sacral vertebrae and all ragged edges are trimmed off. The top sirloin weighs between 4 – 7 kg (9.0 – 15.5 lb).

    Top sirloins are supplied individually vacuum sealed and usually packed 5 per case.

    The NAMP #184 Top Sirloin is sold with the sirloin cap muscle, or “coulotte,” muscle attached. This specification may not be a good option for an operator with no butchery experience, as they may not be aware that the grain on the cap muscle runs in another direction. Tough steaks will result if this muscle is cut incorrectly.

    The top sirloin butt is a cost-effective option for the foodservice operator that is looking for economical but profitable steak or roast menu applications.

    Other trim specifications options:

    Top Sirloin, Semi-Centre Cut, Boneless - NAMP #184A

    • Top sirloin cap muscle (coulotte) has been removed in this specification

    Top Sirloin, Centre-Cut, Cap Off, Boneless - NAMP #184B
    184B Top Sirloin Cap Off

    • This is a completely denuded top sirloin butt with all fat as well as the cap removed and is a great option for the chef who does not have a lot of butchery skill.
    • As previously stated, the price point of this beef cut, as with other beef cuts, increases with the amount of trimming that needs to be done at the fabrication plant.

    Cooking Methods
    Grilling
    Sauté/Pan Fry
    Oven Roasting
    Rotisserie

    Applications
    Steaks
    Roasts
    Strips for Stir Fry



     

  • Top Sirloin Steak

    Top Sirloin Steak

    NAMP #1184B

    Technical Description – Top sirloin steak is prepared from a top sirloin butt, boneless with fat cover averaging 6 mm (1/4"). Excess membrane on the underside is removed. A facing (a cut made to even off the “face” of a steak cut prior to portioning) is made to exclude excessive connective tissue on the round end. Available as regular or centre cut.


    Cooking Methods
    Grilling

    Applications
    Steaks



  • Top Sirloin Medallion

    Top Sirloin Medallion

    NAMP #1184F

    Top sirloin medallions are commonly referred to as “Baseball Cut.”

    The top sirloin medallions are smaller in circumference but cut thicker for improved portion control, allowing the chef to achieve a proper degree of doneness when cooking — especially when cooking to rare or medium rare applications.


    Cooking Methods
    Grilling

    Applications
    Steaks



     

  • Top Sirloin Cap (Coulotte)

    Top Sirloin Cap (Coulotte)

    NAMP #184D

    Technical Description – The top sirloin cap consists of the biceps femoris muscle (cap muscle). Purchasers may specify the exterior fat trim desired. The top sirloin cap muscle weighs between 0.7 – 1.2 kg (1.5 – 3.3 lb).

    Top sirloin caps are supplied individually vacuum sealed, packed 10 – 15 caps per case.

    The price point on the top sirloin cap is better than most middle cuts, which makes the top sirloin cap an excellent option for the foodservice operator.

    Top sirloin cap offers many varied menu application opportunities such as top sirloin roast, sandwich steaks, salad topper, kebabs, fondue or stir-fry dishes. Top sirloin cap is also used extensively for ethnic menu options like Brazilian BBQ.


    Cooking Methods
    Grilling
    Sauté/Pan Fry

    Applications
    Steaks
    Roasts
    Strips for Stir Fry



     

  • Top Sirloin Cap Steak

    Top Sirloin Cap Steak

    NAMP #1184D

    Technical Description – Top sirloin cap steak is prepared from a top sirloin cap item. The boneless top sirloin cap steak is produced by slicing at an approximate right angle to the grain or in the direction of the muscle fibres.

    Top sirloin cap steaks look and perform very similarly to strip loin steaks, but are not as large. Top sirloin cap steaks are ideal for steak sandwiches or breakfast steaks.


    Cooking Methods
    Grilling
    Sauté/Pan Fry

    Applications
    Steaks
    Strips for Stir Fry



     

  • Bottom Sirloin Flap Meat

    Bottom Sirloin Flap Meat

    NAMP #185A

    Technical Description – Bottom sirloin flap meat consists of the obliquus externus abdominis, but may contain the obliquus internus abdominis and tranversus abdominis. The boneless flap is separated from the ball tip and the tri-tip through the natural seam. The heavy connective tissue and any cartilage are excluded.

    Bottom sirloin flap meat, usually referred to as just flap meat is supplied in vacuum sealed bags weighing approximately 9 kg (20 lb), packed 2 – 3 bags per case.

    Bottom sirloin flap meat is a coarse-grain muscle that contains a high degree of marbling. Bottom sirloin flap meat is another hidden gems of the beef carcass. The grain is consistent on the bottom sirloin flap so it is easy to process.

    The bottom sirloin flap meat may be marinated or roasted whole.

    Bottom sirloin flap meat and inside and outside skirt meat options are very similar in texture and grain, but bottom sirloin flap meat is larger and may be used as a steak option.

    Bottom sirloin flap steak is an excellent menu option. It can be cut into four equal portions with the grain and then cut into steaks by cutting across the grain.

    Bottom sirloin flap meat may be trimmed, marinated and then roasted whole and cut thinly across the grain for the traditional Quebec Bavette (Steak Frites) or fajita meat, sliced for salads or used as a bottom sirloin steak option.


    Cooking Methods
    Grilling
    Sauté/Pan Fry
    Roasting

    Applications
    Steaks
    Strips for Stir Fry
    Sandwich Steaks
    Seasoned Skewers
    Seasoned Strips



  • Bottom Sirloin Ball Tip

    Bottom Sirloin Ball Tip

    NAMP #185B

    Technical Description - Bottom sirloin ball tip consists of the knuckle muscles in the posterior end of the bottom sirloin butt, removed along the natural seam. Average fat cover does not exceed 6 mm (1/4"). Beef cuts from the bottom sirloin butt represent excellent value and are well suited for foodservice due to their small size and excellent price point when compared to the more expensive middle cuts such as the strip loin and rib eye. Although bottom sirloin ball tip an other bottom sirloin butt cuts don't yield the same degree of tenderness initially, they yield an excellent steak or roast, if marinated or mechanically tenderized.

    Bottom sirloin ball tip works better than the sirloin tip in foodservice since the chef does not have to deal with gristle and connective tissue that is found at the posterior end of the sirloin tip.

    Bottom sirloin ball tip requires some butchery experience to separate the muscle along the natural seams to produce a small roast or thin marinating steaks.

    Bottom sirloin ball tip is an excellent beef cut for marinating and performs well for stir-fry and cubed for kebabs.

    Cutlets may also be produced from the bottom sirloin ball tip and may be mechanically tenderized or pounded into cutlet form with a mallet.


    Cooking Methods
    Grilling
    Sauté/Pan Fry
    Roasting

    Applications
    Steaks
    Roasts
    Strips for Stir Fry



  • Bottom Sirloin Ball Tip Steak

    Bottom Sirloin Ball Tip Steak

    NAMP #1185B

    Technical Description - Bottom sirloin ball tip steaks are prepared from the knuckle (a.k.a. sirloin tip) portion of the bottom sirloin butt. The boneless steak is produced by slicing at an approximate right angle to the grain or in the direction of the muscle fibres.

    Bottom sirloin ball tip steaks may be marinated, then sautéed or pan-fried.


    Cooking Methods
    Grilling
    Sauté/Pan Fry

    Applications
    Steaks
    Strips for Stir Fry



  • Bottom Sirloin Tri-Tip

    Bottom Sirloin Tri-Tip

    NAMP #185C

    Technical Description – The Bottom sirloin tri-tip consists of the triangular-shaped muscle in the ventral end of the bottom sirloin butt. Average fat cover does not exceed 6 mm (1/4"). The bottom sirloin tri-tip weighs 1.4-2.4 kg (3 – 6 lbs).

    Bottom sirloin tri-tips are supplied individually vacuum sealed and are usually packed 10 – 15 per case.

    The bottom sirloin tri-tip is a tender and flavourful beef cut with an economical price point that offers a chef — with knowledge of this versatile cut — a point of menu differentiation.

    Bottom sirloin tri-tip can be made into a quick roast or cut into grilling medallions.

    Bottom sirloin tri-tip performs best when spice rubbed and roasted whole.

    Bottom sirloin tri-tip is often used in traditional American BBQ where it is smoked and slow cooked for a long period of time.

    A bottom sirloin tri-tip roast must be carved across the grain for best results.


    Cooking Methods
    Sauté/Pan Fry
    Roasting

    Applications
    Steaks
    Roasts
    Strips for Skewers and Satays



  • Bottom Sirloin Tri Tip Steak

    Bottom Sirloin Tri Tip Steak

    NAMP #1185C

    Technical Description - Bottom sirloin tri-tip steaks are prepared from the triangle-shaped muscle of the bottom sirloin butt. The boneless bottom sirloin tri-tip steak is produced by slicing at approximately a right angle to the grain or direction of the muscle fibres.


    Cooking Methods
    Grilling
    Sauté/Pan Fry

    Applications
    Steaks



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