Bring home something familiar, but a step up in quality with USDA Prime top sirloin steaks. A surprising lean steak that still packs a flavorful punch. Cut from the top sirloin, which butchers will tell you are a far better steak than those from the bottom sirloin. USDA Prime beef is in the top 4 to 5% of all the beef in the U.S. They will impress with their great flavor, firm bite and good value.
These steaks are USDA Prime, the highest level of marbling recognized by the USDA.
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.
Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass.
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.”
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.