Top Sirloin Butt – Subprimal Cut

The top sirloin butt is a boneless subprimal cut from the upper part of the sirloin primal, just behind the short loin on the animal’s back. It’s a large piece that contains several muscles that aren’t especially tender but have a lot of flavor.

Top sirloin butt yields a mix of tender and tougher cuts, placing the whole subprimal cut in the mid-price range. The most popular is the picanha (also known as coulotte), which a butcher usually cuts into roasts or steaks. It’s tender, has decent marbling, and a strong beefy flavor. The rest of the cuts are lean, with good flavor but only a low to medium tender texture. Overall, top sirloin butt is a solid, versatile subprimal cut that yields cuts suitable for fast, high-heat cooking and slow, low-temp cooking.