AtlasMas
Top Sirloin
fattiness
flavour distinctiveness
tenderness
For grilling and spit-roasting
For cooking
For braising
For raw preparation
For roastingThe large top sirloin cap comprises the whole pelvic region of the beef rump. It is cut in a straight line running at a right angle to the vertical axis of the rump below the hip joint. After the pelvis and sacrum are deboned, they are further divided into the small top sirloin cap, top sirloin cap and the larger part of the tri-tip. The world-famous style of carving a beef rump has been forgotten in the Czech Republic, but our current method of carving and deboning the whole rump and portioning it remains the same.
Top Sirloin
