Description
Country of Origin: Mauritius
The top side is home to popular fabricated beef cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Fairly tender with full flavor. Roast or grill then slice across the grain.
Also Known As: Center-Cut Top Sirloin Roast; Top Sirloin Petite Roast, Topside
BUTCHER’S NOTE:
Roasts are called “Petite” due to their smaller size.
COOKING METHODS:
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