Description
Baseball steaks are cut from the top sirloin. 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. Baseball steaks are cut from the center sirloin after the accessory muscles are removed. The center sirloin can be further divided into two pieces along a seam of silver skin. Baseball steaks are cut from the dorsal side and are generally tied into small medallions.