Sirloin cuts are popular because of their beefy flavor, distinctive texture and good value. The source of sirloin steaks and roasts is the area located between the short loin and the round. While sirloin steaks are the most well-known items, this area also contains other delicious cuts, each offering unique characteristics and culinary possibilities.

With their balanced marbling and robust beefy taste, sirloin cuts promise a delightful dining experience fit for any occasion.

Sirloin Cut Chart


The sirloin steak is prized for its rich flavor and distinctive bite. It comes from the sirloin primal, located near the back of the animal. This steak is versatile and can be used for grilling, pan-searing, or broiling. With its lean and firm texture, the top sirloin steak offers a satisfying bite that's not overly fatty, making it appealing to a wide range of palates.

This cut features a robust beef flavor with a slight marbling of fat, adding juiciness and depth to each bite. While it may not be as tender as cuts like filet mignon, the top sirloin steak more than makes up for it with its bold flavor profile and affordability. Whether enjoyed as a standalone steak or incorporated into various recipes, the top sirloin steak promises a hearty and flavorful dining experience that's sure to please meat lovers and novices alike.

American Wagyu Top Sirloin Steak
American Wagyu Sirloin Steak | SRF
American Wagyu Sirloin Fajitas


The bavette steak, also known as the bottom sirloin flap or flap meat, is a substantial cut prized for its robust beef flavor and distinct coarse grain. Its full-bodied taste makes it a popular choice in cuisines worldwide, including Asian, Latin American, and French dishes.

Originating from the bottom portion of the sirloin primal near the flank, specifically from the obliquus abdominis internal muscle, the bavette steak benefits from its location, which sees relatively less muscular activity, resulting in a steak that maintains a satisfying level of tenderness.

The name "bavette" derives from the French word for "bib," referencing the shape of the steak when it's whole. This descriptor highlights its characteristic appearance and distinguishes it as a distinct and flavorful option among beef cuts.

American Wagyu Bavette | SRF
American Wagyu Bavette
American Wagyu Bavette | Grilled


The picanha, also referred to as the sirloin cap, coulotte or coulotte steak, boasts a triangular shape and offers a tender texture akin to its neighboring cut the sirloin steak. Celebrated for its rich, juicy beef flavor, our picanhas are prepared in the traditional manner, leaving the fat cap intact. This allows the savory essence of the fat to gently infuse the meat, ensuring it stays moist and tender. The picanha is characterized by generous marbling, lending it a distinctive flavor profile and delightful complexity.

Enjoy it roasted whole, sliced into steaks, or skewered and served with chimichurri for an authentic taste of Brazil in the comfort of your home.

American Wagyu Picanha | Coulotte Steak
American Wagyu Picanha Steak
Picanha Steak


The tri-tip is a delicious and versatile cut, renowned in Central California BBQ culture. Its generous size and robust flavor make it a favorite among meat enthusiasts.

Derived from the bottom of the sirloin primal, specifically the tensor fasciae latae muscle, the tri-tip shares the lean attributes of neighboring cuts like the bavette. Its triangular shape lends itself well to various cooking methods, although many aficionados prefer to grill it whole as a  Tri-Tip roast for optimal juiciness and flavor.

Whether sliced into succulent steaks or kept as a roast, the tri-tip remains a beloved choice for those seeking a satisfying and flavorful dining experience. Its popularity extends beyond Central California, garnering appreciation from BBQ enthusiasts and culinary aficionados alike for its exceptional taste and texture.

American Wagyu Tri-Tip
American Wagyu Tri-Tip Steak
American Wagyu Tri-Tip Roast