Top sirloin: Difference between revisions

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The Top Sirloin is cut from the loin of a steer or heifer. Top Sirlon steaks differ from sirloin steaks in that the bone and the tenderlon have been removed. American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin. Substitutes: flank steak OR tri-tip toast

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+The Top Sirloin is cut from the loin of a steer or heifer.  Top Sirlon steaks differ from sirloin steaks in that the bone and the tenderlon have been removed.  American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin.  Substitutes:   flank steak OR tri-tip toast
-Some top sirloin steaks are wonderfully juicy and flavorful but others are mediocre, so this is a risky steak to buy.  Don't confuse this with an ordinary sirloin steak, which includes a bone.  American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin.  Substitutes:   flank steak OR tri-tip toast
 {{Cuts of beef}}
 [[Category:Cuts of beef]]

v t e Cuts of beef
Upper	Chuck 7-bone Blade Flat iron Ranch Shoulder tender Prime rib Rib Rib eye Short loin T-bone Strip Tenderloin Filet mignon Sirloin Top sirloin Baseball Bottom sirloin Flap Tri-tip Round Cube Picanha Popeseye Rump Silverside
Lower	Brisket Plate Hanger Short ribs Skirt Flank Shank