Description
A top sirloin is composed of two main parts, the sirloin cap (biceps femoris) and the center sirloin (gluteus profundus, gluteus accessorius, and gluteus medius). The gluteus profundus and the gluteus accessorius are small muscles and can be considered accessory muscles. A 2-piece top sirloin is a sirloin cap and a center sirloin separated, but packaged together. The center sirloin is trimmed of any excess fat. The fat cap on the sirloin cap is left intact.