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Bottom Sirloin

Sirloin roast

Information for Bottom Sirloin

Cut Ratings

Flavor 3 star
Tenderness 2 star
Value 3 star
Leanness 3 star

Typical Cooking Methods

Grill, Roast

Other Names for Bottom Sirloin

Thick flank, Bottom sirloin butt

Good Substitutes for Bottom Sirloin

Top sirloin, Round steak, Flank steak

Traditional Dishes for Bottom Sirloin

Pot roast, Stew, Bistro steak

Sous Vide Sirloin Recipes

View all Sous Vide Sirloin Recipes

Description of Bottom Sirloin

Sirloin is the hip section of the cow. Although this part of the cow is not as tender as the short loin, it is coveted for roasts. In total, it weights around twenty-two pounds. It is divided into three sections- top sirloin, the end of the tenderloin and the bottom sirloin. The tenderness of each cut in the sirloin depends where it lies. Cuts can be deboned or used with bones depending on the individual's preference.

The bottom sirloin is found in the upper hip of the cow. The cut is considered perfect for roasting but some people even slice it for steaks. By marinating the slices, you can even produce flavorful and delicious steaks from the bottom sirloin cuts.

This cut can be broken down to tri-tip cut, flap steak, ball-tip roast and many more. Tri tip, in particular can produce dishes like roast, kebab and bistro steak. Although this cut is more chewy compared to top sirloin, you can enjoy it if you thinly slice it.

The flap section found in bottom sirloin as well as the flank section is often used for making hamburger or stew. The trick of making the best use of sirloin is by cooking it right. This cut is cheaper than top sirloin and more economical than cuts like short loins. In fact if you slice it well and cook it slowly then you can even use it for barbecue and fajitas. However, overcooking it would produce tough beef to chew.