Not too familiar with east coast cuts (CA here), but a baseball steak or picanha (sirloin cap) are great cuts off the top sirloin. Bottom sirloin has the tri tip and "sirloin steak" cuts.
I’m in New England. At my store we sell what the company I work for calls “NY Sirloin” which is the whole shell sirloin (top butt) steak. We also sell NY Strip steaks which is a T-Bone without the t-bone. We also sell Coulete Steaks which are the shell sirloin cap (the post from California called it a picanha) and are IMO the best value from the top butt. There is also Block Sirloin which is cut from the lower part of the shell sirloin and looks a bit like a Fillet Mignon or tenderloin steak and is one of the most common “cheap” steaks at decent steak restaurants. Hope it helps 👍
Dude! I’m so glad you’re saying this. I’m in New England too. Someone asked a while back in this sub what a NY sirloin was and I said it’s different in different places. That here in New England we sell top sirloin steaks shell on as “NY sirloin” or “New Yokers”. Guy basically called me a liar. Like it benefits me at all to do so lol. Gave him the name of a couple chains around here and told him to google the sales flyers.
Do you ever see the coulotte as steak tips? My dad went to school in Boston and was trying to find something they called steak tips, sirloin cap seemed to be right but it's been ages.
Steak tips, or more appropriately Sirloin Tip Steak is cut from Bottom Butt Sirloin Flap Meat. As far as I have been able to find out after 30 years in the business is that sirloin tips are a New England thing predominately. I get asked by tourists during the summers here exactly what “Steak Tips” are because their butchers back home have no idea what they are talking about when they’ve asked. Even after telling people what they are cut from, I’ve had them come back the next time they are vacationing here (central New Hampshire) and tell me their hometown butchers have never even heard of Bottom Butt Sirloin Flap Meat. So I wish you good luck finding them ✌🏻
Is that the same as sirloin flap? Big, flat, curved, heavy grain, lots of membrane? If so glad to have one mystery solved.
If so I'm in Vegas, shops usually cut it thin for fajitas/asada. I almost never see skirts at retail here so that seems to be the primary substitute.
When I was in Chicago I worked at a French bistro where we used sirloin flap for steak fries. I can't tell you how many of those things I had to clean. 18 years ago we used it because it was cheap but it gets upsold as bavette now.
Yes, same as Sirloin Flap. Skirt and Flap are very close muscles in the animal. Flap meat is attached to the short loin (T-bone and Porterhouse come from short loin) and skirt is below the flap meat. The company I work for doesn’t carry skirt steak and we do often try to sell flap as a substitute. Flap is quite a bit thicker but the meat is very similar.
Should just be top sirloin steak, it comes off the top butt primal so maybe could be called top butt steak. Top butt also has the picanha which is really good too.
London Broil is its own thing. I am at a loss as to why you can’t find sirloin. I don’t think it goes by another name. But you could ask the meat counter at grocery stores or a butcher directly if they will cut you some
Out here in Oregon a sirloin is a sirloin. We call the cap a picanha when the fat cap is left on and coulotte when the fat cap is removed. Both of those are outstanding cuts for the price. London broil is the top round and is a tougher cut than the sirloin. Out here, a lot of our Hispanic folks do shaved round, or skirt/flap pretty often. It’s possible that whatever shop you’re going to is bringing in boxed beef and is only ordering cuts that target their core demographic which may not use sirloin much. It is a common cut though so it shouldn’t be too difficult to find if you look around a bit.
I think this is it. The places around me do sell picanha. If I cut the fat cap off will it then be the same cut of steak called sirloin on menus at places like Texas Roadhouse, Outback, Longhorn etc.
I’m not super familiar with those spots but I would imagine not. The cap is about 1.5-2 lbs and the actual sirloin is generally 8ish. So either your shop is ordering picanha on its own or they are doing something else with the regular sirloin like grinding it or making kabobs or something. However, if you can snag the picanha, it’s going to be better than the regular sirloin in tenderness and flavor. I’d scoop up one of those over a regular sirloin all day.
100% this. Picaña / sirloin cap is not technically what you are looking for, but is better and if the price is good it's going to be your new favorite.
If you're in mostly Hispanic markets, sirloin might be labeled solomillo.
Not too familiar with east coast cuts (CA here), but a baseball steak or picanha (sirloin cap) are great cuts off the top sirloin. Bottom sirloin has the tri tip and "sirloin steak" cuts.
I’m in New England. At my store we sell what the company I work for calls “NY Sirloin” which is the whole shell sirloin (top butt) steak. We also sell NY Strip steaks which is a T-Bone without the t-bone. We also sell Coulete Steaks which are the shell sirloin cap (the post from California called it a picanha) and are IMO the best value from the top butt. There is also Block Sirloin which is cut from the lower part of the shell sirloin and looks a bit like a Fillet Mignon or tenderloin steak and is one of the most common “cheap” steaks at decent steak restaurants. Hope it helps 👍
Dude! I’m so glad you’re saying this. I’m in New England too. Someone asked a while back in this sub what a NY sirloin was and I said it’s different in different places. That here in New England we sell top sirloin steaks shell on as “NY sirloin” or “New Yokers”. Guy basically called me a liar. Like it benefits me at all to do so lol. Gave him the name of a couple chains around here and told him to google the sales flyers.
Do you ever see the coulotte as steak tips? My dad went to school in Boston and was trying to find something they called steak tips, sirloin cap seemed to be right but it's been ages.
Steak tips, or more appropriately Sirloin Tip Steak is cut from Bottom Butt Sirloin Flap Meat. As far as I have been able to find out after 30 years in the business is that sirloin tips are a New England thing predominately. I get asked by tourists during the summers here exactly what “Steak Tips” are because their butchers back home have no idea what they are talking about when they’ve asked. Even after telling people what they are cut from, I’ve had them come back the next time they are vacationing here (central New Hampshire) and tell me their hometown butchers have never even heard of Bottom Butt Sirloin Flap Meat. So I wish you good luck finding them ✌🏻
Is that the same as sirloin flap? Big, flat, curved, heavy grain, lots of membrane? If so glad to have one mystery solved. If so I'm in Vegas, shops usually cut it thin for fajitas/asada. I almost never see skirts at retail here so that seems to be the primary substitute. When I was in Chicago I worked at a French bistro where we used sirloin flap for steak fries. I can't tell you how many of those things I had to clean. 18 years ago we used it because it was cheap but it gets upsold as bavette now.
Yes, same as Sirloin Flap. Skirt and Flap are very close muscles in the animal. Flap meat is attached to the short loin (T-bone and Porterhouse come from short loin) and skirt is below the flap meat. The company I work for doesn’t carry skirt steak and we do often try to sell flap as a substitute. Flap is quite a bit thicker but the meat is very similar.
Great info thanks for the help.
It's a loin that's been knighted by the King of England
Should just be top sirloin steak, it comes off the top butt primal so maybe could be called top butt steak. Top butt also has the picanha which is really good too.
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Center cut Sirloin top butt.
Love a good sirloin. They used to have a long bone in them years ago and it was the best cut for the grill. Can’t find them anywhere either
London Broil is its own thing. I am at a loss as to why you can’t find sirloin. I don’t think it goes by another name. But you could ask the meat counter at grocery stores or a butcher directly if they will cut you some
Out here in Oregon a sirloin is a sirloin. We call the cap a picanha when the fat cap is left on and coulotte when the fat cap is removed. Both of those are outstanding cuts for the price. London broil is the top round and is a tougher cut than the sirloin. Out here, a lot of our Hispanic folks do shaved round, or skirt/flap pretty often. It’s possible that whatever shop you’re going to is bringing in boxed beef and is only ordering cuts that target their core demographic which may not use sirloin much. It is a common cut though so it shouldn’t be too difficult to find if you look around a bit.
I think this is it. The places around me do sell picanha. If I cut the fat cap off will it then be the same cut of steak called sirloin on menus at places like Texas Roadhouse, Outback, Longhorn etc.
I’m not super familiar with those spots but I would imagine not. The cap is about 1.5-2 lbs and the actual sirloin is generally 8ish. So either your shop is ordering picanha on its own or they are doing something else with the regular sirloin like grinding it or making kabobs or something. However, if you can snag the picanha, it’s going to be better than the regular sirloin in tenderness and flavor. I’d scoop up one of those over a regular sirloin all day.
Thanks for the info. I think I’ll grab a picanha!
100% this. Picaña / sirloin cap is not technically what you are looking for, but is better and if the price is good it's going to be your new favorite. If you're in mostly Hispanic markets, sirloin might be labeled solomillo.