This cut comes from the sirloin primal, located toward the back of the cow between the short loin and the round. Specifically, it’s from the upper portion of the sirloin, above the hip, where the muscles are moderately worked—giving it great flavor without being tough.

Top sirloin is best grilled, broiled, or pan-seared over high heat and cooked to medium-rare or medium. It takes well to a marinade but doesn’t require it—just season generously and don’t overcook. Let it rest and slice against the grain for the best texture.

Our cattle are 100% grass-fed and pasture-raised on small, independent East Coast farms using regenerative grazing practices. They roam freely with seasonal access to forage and are raised with the highest standards of humane care. No grain, growth enhancers, antibiotics, hormones, or animal by-products—ever.