AtlasMas
Top Sirloin Butt
fattiness
flavour distinctiveness
tenderness
For raw preparation
For pan roasting
For roasting
For frying
For braising
For cooking
For grilling and spit-roasting
For ground meatTop sirloin butt (rump steak) is one of the tenderest and juiciest parts of the beef rump. It is necessary to cut the tougher fibrous parts from the pelvis, where the kačenka is concealed, thus gaining access to the meat typically used for steaks. The top sirloin butt can also be cut lengthwise into two pieces along the fibrous membrane. The smaller part has the same shape and more tender muscle fibres as tenderloin and is thus suitable for carpaccio, steak tartare, steak and the tenderest roast beef. From the larger part of the top sirloin butt cut lengthwise, you can make large slices, steaks and roast beef.
Top Sirloin Butt
