Top Sirloin Steak

Tried it and loved it?

Porter & York’s top sirloin steak is very lean cut with a rich beef flavor.  This steak is also commonly referred to as a baseball cut or center cut sirloin.

 

What's the difference?

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Top Sirloin comes from the primal cut loin, sub-primal sirloin on the beef animal. The top sirloin is a boneless muscle that is located between the short loin and round sections, towards the rear of the animal. Top sirloin is known for having a strong beef flavor. The top sirloin is comprised of two muscles, with the triangle shape muscle commonly called a culotte.  We separate the muscles and send out a true center cut steak.

The term sirloin is derived from the Old French term surlonge, meaning above the loin. Other terms that are used for top sirloin are baseball steak, top butt steak or center cut sirloin. Top sirloin is a very versatile cut that can be grilled, broiled, pan-fried or cut into small strips and sautéed. The top sirloin is a lean cut, with little marbling that should be prepared to medium, or medium rare.   This cut takes rubs and marinades well and will improve the eating experience if extended cooking is desired.

What is Sirloin Steak?

The sirloin steak is cut from the back of the animal.

In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak”. The bottom sirloin in turn connects to the sirloin tip roast.
https://en.wikipedia.org/wiki/Sirloin_steak

Natural Angus Beef

The Top 8%

Our cuts are made from only the top 8% of USDA Beef. Consisting of Prime and the very best Choice beef.

  • Only the top 8% of USDA beef
  • Prime and high-Choice grades
  • Pasture raised in the Midwest
  • Grass-fed and grain finished
  • Aged 28 days & cut-to-order

Marbling and Tenderness

The amount of fat in meat is known as marbling. Prime beef and the best cuts of Choice beef have the most marbling. Our butchers intentionally select these cuts because we feel they have the ideal amount of marbling, giving them a perfect balance of flavor and tenderness.

Natural Angus Beef from Family Farms

Quite simply: We buy the best product from the best cattle raising region in the United States.

Quality cattle are essential for an outstanding finished product. That's why only the finest grain fed, natural Angus cattle from Midwest American family farms supply the Porter & York beef. Our meat comes from pasture-raised cattle that are fed a 100% vegetarian diet of grass, corn, and whole grains.

Our cattle are humanely processed in state of the art facilities. We emphasize sustainability and ecologically friendly processes. We do not add ingredients, colors, or chemicals.