Also called sirloin flap or bavette, this cut comes from the very bottom of the sirloin close to where it meets the flank section, making it more like a flank or skirt steak than other sirloin steaks.

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...

If you know top sirloin, it's probably because it's one of the most enticingly affordable cuts of steak at your grocery store. Ribeyes and filet mignon get all the attention on restaurant menus ...

Season with salt and pepper or add a spice rub for a little kick. The trip-tip is cut from the bottom of the sirloin and is shaped like a triangle. It's perfect for marinating and grilling but ...