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. The center sirloin can be further divided into two pieces along a seam of silver skin. Both resulting halves can be tied into top sirloin roasts. Or the center sirloin can be left whole and tied into a single large roast. The roast pictured is the dorsal side of the center sirloin and can be cut into baseball steaks.