Top Sirloin Steak

Our Top Sirloin Steaks that are 6 oz or more are each individually vacuumed-sealed. Top Sirloin Steaks that are 5 oz or less are packaged 2 steaks per a vacuum-sealed package. All steaks are vacuum-sealed in heat-stable packaging that is sous-vide-ready, allowing you to easily add the vacuum-sealed steak to your sous vide water bath if that is your cooking method of choice!

Top Sirloin Steaks are cut from the Beef Sirloin subprimal. The Sirloin is separated into the Top Sirloin and Bottom Sirloin; our Top Sirloin Steaks come from the upper section of the Sirloin which tends to be more tender. Full of robust flavor and perfect for grilling, our Top Sirloin Steaks are one of the leanest steak cuts.

The Sirloin Cap Steak is a very different cut from Top Sirloin Steaks. Sirloin Cap is also known as the Coulotte Roast in the United States, or Picanha Roast in Brazil. It is a boneless, lean cut that comes from the tip of the Sirloin and is sold both as a whole roast or cut into steaks. Sirloin Cap Steaks are tender, boasts a bold beefy flavor and are heavily marbled.

When you order Top Sirloin steaks online by 3:00 pm CT Wednesday and have your steaks the same week via Standard Delivery. You can also schedule your Sirloin Steak delivery to arrive on a specific date when you choose Premium Delivery Service. Both options are available during checkout.

Top Sirloin Steaks are a little different from Sirloin Steaks. Top Sirloin Steaks are smaller steak cuts that only keep the most tender portions of the cut, removing the bone, tenderloin, and bottom round muscles. Sirloin Steaks are typically larger steak cuts that are more often used for roasting and slow cooking methods.