CommonSirloin
Top sirloin
Also sirloin butt, culotte-off sirloin
The big steak of a half-cow that is not ribeye or strip. Beefy, leaner, honest.
- Per animal
- 2 butts · about 12–20 steaks
- Per half-cow
- 6–10 steaks
- How to cook it
- Grill or reverse-sear. 130°F. Slice. A whole roast reverse-sears well too.
- Rarity
- A freezer staple. Not scarce — just overshadowed by loin.
- What to buy
- Cap on if you want picanha later. Steaks 1½ inch, or a whole roast.
- Money
- Honest beef money. This is the half-cow steak you will actually eat on a Tuesday.
- Leftovers
- The workhorse leftover steak. Sandwiches, fried rice, kebabs.
~2% of hanging weight as cap-off top sirloin.
How many
Buy 4 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
Slice after a rest. Several grains in a whole butt — follow them.
12 cooks in the library for top sirloin.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
