Bottom sirloin

Bottom sirloin

American beef cuts
Type Beef steak
Cookbook: Bottom sirloin  Media: Bottom sirloin
Flank steak Sirloin Thin rib Fore rib Leg Thick flank Rump Brisket Shin Neck & Clod Blade steak Chuck steak Thick rib Silverside Topside Rump
British-tradition cuts

The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. The meat is often used to cook the tri-tip and flap steak.[1][2]

The meat is considered lean and chewy.[2][3]

See also


  1. "What Is Bottom Sirloin? (with pictures)". wiseGEEK. Retrieved 2015-09-23.
  2. 1 2 Severson, Kim (28 October 2014). "Santa Maria Tri-Tip Recipe". New York Times. Retrieved 2015-09-23.
  3. J. Kenji Lopez-Alt (24 May 2012). "The Best Inexpensive Steak For The Grill Part 4: Flap Meat (Sirloin Tip)". Serious Eats. Retrieved 2015-09-23.

External links

This article is issued from Wikipedia - version of the 11/18/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.