Top sirloin


Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris.
The USDA NAMP / IMPS codes related to this subprimal cut are 181A and 184. 181A is obtained from 181 after removing the bottom sirloin and the butt tender. 184 is obtained from 182 after removing the bottom sirloin. The foodservice cuts from 184 are 184A through 184F, its portion cut is 1184 and, the "subportion" cuts from 1184 are 1184A through 1184F. 181A is not further divided into foodservice cuts. In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100.

Etymology

The word comes from the Middle English ', which itself was derived from the Old French word ', meaning sur la longe or above the loin. In Modern French, the term evolved to become aloyau or faux-filet.
An often quoted false etymology suggests that sirloin comes from the knighting by an English king of a piece of meat. However, the English cut of Sirloin includes the large portion of beef which includes the short loin, top sirloin and bottom sirloin.

Cooking styles

Top sirloin steak is usually served grilled, broiled, sautéed, or pan-fried.