American Wagyu Black™ Grade

Top Sirloin

As low as $18.00
American Wagyu Black™ Grade

Top Sirloin

As low as $18.00

Top sirloin might be the most recognized name in steak. This working class steak is popular due to its excellent value and universal appeal. Our American Wagyu top sirloin steaks are elevated compared to conventional sirloins and have superior flavor and texture.

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Our American Wagyu steaks are elevated compared to conventional sirloins and have superior flavor and texture. Each sirloin is lean with moderate beef flavor and a satisfying firm bite. We cut our sirloins from the large boneless section of the top sirloin, considered to be superior to the bottom sirloin. This classic Wagyu steak works well with marinades and is the perfect candidate for a midweek steak night. 


6 oz.$18.001
8 oz.$22.001
10 oz.$26.001-2

Perfect for: Weeknight meals. Cut from the sirloin sub primal, it is lean with the perfect hint of sweet wagyu flavor. Our 6 oz., 8 oz. or 10 oz. cuts are each cut to impress at 2 inches thick. SRF Black Grade marbling is significantly higher than USDA Prime.


Beef Grading 101

This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+           SRF Gold Grade




The sirloin, part of the loin primal, is located between the short loin and round at the top and back end of the animal. The sirloin contains top and bottom sections. Our sirloin filets are cut from the top sirloin butt, specifically the gluteous medius muscle.

Fast fact: The name sirloin comes from the Middle English surloine, which was derived from the French word surlonge, meaning “above the loin.”

Our Favorite Recipes


Sarah Kelly

Braised Sirloin + Beer Cheese Fondue Nachos

  • 25 minutes
  • 4 - 6 SERVINGS

Mandy Tanner

Miso Ginger Bavette Kebabs

  • 4-24 hour prep, 10 minutes
  • 2-4 SERVINGS

Sarah Kelly

Sirloin Steaks with Charred Leek “Gremolata”

  • 20 minutes

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Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.

Top Sirloin