Description
Trimmed cap-off 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). The gluteus profundus and the glutes accessorius are small muscles and can be considered accessory muscles. Trimmed cap-off top sirloin steaks are steaks that are cut from the center sirloin that exclude the accessory muscles. Purchasers can also specify that they would like this steak prepared after the dorsal side of the center sirloin has been separated from the ventral side.