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Beef Basics: Top Sirloin

As discussed in the article The Next Generation of Beef Consumers, studies indicate that Millennials – individuals born between 1980 and 2000 – like the taste of beef, but need to be educated on beef basics.  

To help this generation branch out and try new cuts of beef, share the information below on your favorite social media website or email it to a friend or family member. 
 

 


Top Sirloin
Celebrate the end of summer by grilling top sirloin – a tender and flavorful cut of beef. The top sirloin – also known as the top sirloin boneless roast, sirloin butt steak, or top sirloin butt center-cut steak – is lean, well-flavored and juicy. Produced from the top half of the sirloin, it is also one of the most versatile cuts of beef.
 
To make a quick, easy and delicious meal for any late summer gathering, try grilling kabobs. Check out these Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce from Beef. It’s What’s for Dinner.
 
What to Look for at the Meat Counter
Because top sirloin is a lean cut of meat, there will not be a lot of marbling (fatty streaks inside the meat), though some fat around the outer edges will help to provide that delicious beef flavor. Look for a one to two inch (thickness) steak with a healthy pinkish red color, slight marbling and white fat around the edges.
 
Cooking Methods
Top sirloin is best when it is grilled, broiled, or pan-fried. It should be cooked medium rare (145 degrees) to medium (160 degrees) to prevent overcooking and toughening of the meat.