Description
A top sirloin is cut from the hip of the animal and contains part of the hip bone, when removed the resulting cut is a boneless 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. This cut is normally further processed into steaks.