Description
Cap-on top sirloin steaks are cut from 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). All of these muscles are left intact when cutting cap-on top sirloin steaks because of this cap-on top sirloins tend to be large steaks with a big fat cap and lots of connective tissue.