The bottom sirloin steak is a
steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, ...
cut from the back of the animal below
top sirloin
A spinning top, or simply a top, is a toy with a squat body and a sharp point at the bottom, designed to be spun on its vertical axis, balancing on the tip due to the gyroscopic effect.
Once set in motion, a top will usually wobble for a f ...
and above the
flank
Flank may refer to:
* Flank (anatomy), part of the abdomen
** Flank steak, a cut of beef
** Part of the external anatomy of a horse
* Flank speed, a nautical term
* Flank opening, a chess opening
* A term in Australian rules football
* The si ...
. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip,
tri-tip
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from NAMP cut 185C.
Etymology
The p ...
and
flap steak
Flap may refer to:
Arts, entertainment, and media
* ''Flap'' (film), a 1970 American film
* Flap, a boss character in the arcade game ''Gaiapolis''
* Flap, a minor character in the film '' Little Nemo: Adventures in Slumberland''
Biology and he ...
for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time. Flap portions are found in hamburger meat or can be made into stews or even fajitas since it is too tough to be used in steaks.
When compared to top sirloin, this meat is cheaper but often chewier than its counterpart.
See also
*
Tri-tip
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from NAMP cut 185C.
Etymology
The p ...
*
Cut of beef
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, ...
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List of steak dishes
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. ...
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References
External links
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Cuts of beef
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