Sirloin Primal

The sirloin primal is a portion of beef situated between the loin primal and round primal. It’s a large cut that’s first divided into two subprimals: the top sirloin butt and the bottom sirloin butt. These subprimals are then further broken down into steaks and roasts.

Sirloin primal yields several versatile cuts, such as tri-tip roast, flap steak (bavette steak), or coulotte steak (picanha steak). All these cuts have a nice beefy flavor, and some of them also come with good marbling and tenderness. That said, a few cuts need careful cooking, and slicing them against the grain makes a big difference in how tender they turn out. The best part? Sirloin cuts aren’t too expensive, but they require a bit of skill to turn into something delicious.