Top sirloin is a beef cut from the upper portion of the sirloin primal, near the rear of the short loin and in front of the round. It is generally leaner than ribeye, with a firm texture and pronounced beef flavour. In North America, it is commonly sold as boneless steaks or roasts.
Top sirloin contains several muscles and may be fabricated into centre-cut steaks, cap steaks and other portions. The top sirloin cap is often sold separately as picanha or coulotte, depending on the market. The exact seam and trim should be confirmed with the supplier.
Top sirloin steaks can be grilled, broiled or pan-seared. Larger pieces may be roasted whole. Because the cut is relatively lean, avoid excessive cooking and rest before slicing. The cap and centre portions may have different grain and texture, so identify the muscle before portioning.
Example: grill a top sirloin steak and serve with herb butter or a peppercorn sauce, or roast a whole top sirloin for sliced beef service.
Chef’s tip: specify whether you need centre-cut top sirloin, cap or another sirloin muscle. These cuts have different shapes, yields and menu applications.
Key distinction: Top sirloin is a specific section of the sirloin primal; sirloin tip is from the round and is not the same cut.
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