|Alternative names||D-rump, boneless sirloin butt steak, top sirloin butt steak, dinner steak, finger steak|
|Cookbook: Top sirloin steak Media: Top sirloin steak|
Top sirloin is a cut of meat from the primal loin, subprimal sirloin, of a beef carcass. 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 (top sirloin cap steak). Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a more premium cut from the tenderloin.
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 (the part of the tenderloin which is in the sirloin). 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.
The word comes from the Middle English surloine, which itself was derived from the Old French word surlonge, 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 (various kings are cited) 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.
- Chart of beef cuts
- Top sirloin description from Certified Angus Beef
- Bovine myology & muscle profile