Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Also Known As: Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; Triangle Roast