Top Sirloin
Top sirloin is the large, lean muscle at the top of the hip, behind the short loin and in front of the round. In the US it is sold as “sirloin steak”. In the UK it is most of what is sold as rump steak.
US: Top sirloin · UK: Rump · EU (NL): Dikke lende · TR: Üst sırt
Quick facts
Primal: Sirloin
Tenderness: Moderately tender
Fat: Lean
Price: Good value
Best: Grill, roast
What is top sirloin called in other countries?
| United States | Top sirloin butt; top sirloin steak, usually just “sirloin steak” |
|---|---|
| United Kingdom | Rump (UK rump steak is cut across the top sirloin and its cap) |
| Australia / New Zealand | Rump |
| France | Rumsteck (cœur de rumsteck) |
| Germany | Hüfte; Hüftsteak |
| Netherlands | Dikke lende; lendebiefstuk |
| Spain | Cadera |
| Turkey | Üst sırt (trade usage varies) |
| Trade codes | IMPS 184 (top sirloin butt, boneless), 1184 (top sirloin steak) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
Top sirloin has a firm texture, little marbling and a clean beef flavour. It costs noticeably less than striploin or ribeye. Because it is lean, it is best cooked to medium-rare and sliced against the grain; cooked well done it dries out. It is a good choice for kebabs and for roasting whole.
How to cook top sirloin
- Grill
- Pan-sear
- Roast
- Kebabs
- Choose steaks 2.5–4 cm thick. Salt them 40 minutes ahead if you can.
- Grill or pan-sear over high heat, turning every minute, to medium-rare.
- For a whole roast, cook at 120–150 °C to about 5 °C below target, then sear.
- Rest and slice across the grain.
Top Sirloin cooking temperatures
| Stage | Centre temperature |
|---|---|
| Rare | 49–52 °C (120–125 °F) |
| Medium-rare | 54–57 °C (130–135 °F) |
| Medium | 57–63 °C (135–145 °F) |
Take the meat off the heat 2–3 °C before your target; it keeps rising while it rests. The USDA's safe minimum for beef steaks and roasts is 63 °C (145 °F) with a 3-minute rest. Lower temperatures are common for steak but sit below that guideline.
Top Sirloin nutrition facts
Per 100 g, raw. USDA description: “Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw”.
| Nutrient | Per 100 g |
|---|---|
| Energy | 201 kcal |
| Protein | 20.3 g |
| Total fat | 12.7 g |
| Saturated fat | 5.13 g |
| Cholesterol | 75 mg |
| Sodium | 52 mg |
| Iron | 1.48 mg |
Source: USDA FoodData Central, FDC ID 168726. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Related cuts
Picanha (the fat-capped muscle that sits on top) · Striploin (the more tender steak just in front) · Rump (the UK cut that includes it)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.