Top Sirloin
In this section:
Cut Diagram
Consumer Product Concepts
Terminology
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Common Names:
Top Butt, Rump Heart
Primary Muscle Composition:
Gluteus medius, Longissimus dorsi, Biceps femoris, Gluteus accessorius, Gluteus profundus, Tensor fasciae latae
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Points Requiring Specification:
- Quality grade
- Heavy connective tissue removed
- Removal or retention of the cap (biceps femoris)
- Removal or retention of exterior fat and membrane (denuded)
- Portion of the tensor fasciae latae retained
- Fat Cover
- Weight range
Cut Diagram
Initial Cuts
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Steak Ready
(Cut & Split)
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Premium Cuts
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Removal of heavy connective tissue, cap, exterior fat and membrane. |
Split the main muscle by cutting into thirds with the grain. |
Cut each split into desired products (i.e. medallions, fillets and use trim for kebobs). |
Consumer Product Concepts
These new consumer cut concepts help utilize common muscles in non-traditional formats for improved marketability. Line extensions are available in a variety of contemporary, trendy flavours, with shelf life extended through modified atmosphere packaging. Consistent in-pack portion control using cavity form systems gives each finished unit a uniform look. These retail ready consumer-packaging concepts add further value through current packaging technologies.
Bacon Wrapped Sirloin Medaillons
(Chateau Cut)
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Sirloin Steak for Sautéing
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Seasoned Sirloin Steak
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Seasoned Sirloin Steaks
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Seasoned Sirloin Kebobs
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Seasoned Sirloin Filet
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Top Sirloin Terminology
Top Sirloin Cap (Coulotte, Biceps Femoris)
Biceps femoris is separated from gluteus medius along natural seam. Removal of silver skin and membrane including specific trimming of exterior fat. Resulting in a yield of 2-4 cap steaks depending on finished portion size and by-product potential.
Chicken Muscle (Gluteus Accessorius)
Remove chicken muscle (small sinewy muscle located on the underside of the sirloin), according to your specs.
Wedge Fat
Is a section of fat between the biceps femoris and the gluteus medius. Removal of wedge fat below the cap.
Centre Cut / Main Muscle
The muscle that remains after the removal of the biceps femoris and the gluteus profundus. Cut into steaks to your specification across the grain.
Baseball Cut
This portion is a thick centre cut medallion from the main muscle that is split uniformly along the grain direction. As illustated above in Steak/Roast Ready (Cut & Split) cut diagram.
Trimming
All heavy membrane adjacent to the sacral vertebrae should be removed and all ragged edges trimmed. Trim utilized as source specific sirloin grinds and reformulated products.
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