Bottom Sirloin Butt – Subprimal Cut

The bottom sirloin butt is a subprimal cut of beef from the lower part of the sirloin primal, just above the hip and below the top sirloin. It’s a large, boneless section made up of several muscles that vary in tenderness and marbling, ranging from tough and lean to tender and well-marbled.

The bottom sirloin butt yields a range of versatile cuts. Butchers break it down into steaks and roasts, with the tri-tip roast (also available as smaller tri-tip steaks) being one of the most popular. Another great cut is the flap steak (also known as bavette steak), a long, relatively thin piece of meat with a strong beefy flavor and decent tenderness when properly cooked and sliced against the grain. The rest of the cuts from this area are lean and naturally tough, but they can be excellent if you know how to work with tougher cuts of beef.

Overall, bottom sirloin butt is a good subprimal cut made up of several muscles, with some parts great for quick, high-heat cooking and others better for slow methods like smoking or braising. It’s moderately priced and worth it if you enjoy cuts with a strong, beefy flavor.