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Top Sirloin

Sirloin

Sirloin steaks
Sirloin steaks

From the hip behind the short loin, top sirloin is lean-ish, beefy and versatile. It's the cut for steak salads, skewers and a Tuesday dinner that still feels like something.

How to cook it

  • Grill or pan-sear over high heat; it cooks fast because it's thinner and leaner.
  • Medium-rare only. Sirloin gets tough beyond that.
  • Great cubed for kebabs or sliced thin for stir-fry and tacos.
  • Marinate if you like, but the wagyu version doesn't need it.

Why it's better as Midwestern wagyu

Sirloin is where you notice the difference most. Regular sirloin is a budget steak; a fullblood sirloin has enough marbling to eat like a premium one at a working-cut price.

In your share

Plenty in every share, as steaks or roasts.

Want some? Drop your cell and your wagyu guy will text you.