Top Sirloin Butt
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The Top Sirloin Butt, NAMP 184, is usually a more economical cut of meat from the Top Sirloin. Depending on how it is butchered, it can include the Top Sirloin Cap, or be sold without it.


Beef Top Sirloin Butt is available all year long.


The Top Sirloin Butt can be sold as or cut into Roasts like: Top Sirloin Butt RoastLondon Broil and Coulotte; or into Steaks like: Petite Top Sirloin Steak, or a Boneless Top Sirloin Steak. Many American butchers may also label a thick Top Sirloin Butt Steak as Châteaubriand, though the unregulated term more correctly refers to the more tender, center cut of the Tenderloin.

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

The Meat Packing Industry is in a period of consolidation. In 1999, the 10 largest beef-packing firms accounted for more than 90 percent of all Steer and Heifer slaughter in the U.S. In 2011, according to the Western Organization of Resources Councils three major companies controlled Beef market. Visit Smart Kitchen’s Meat Packers Resource Page to learn more.


When shopping for Beef Top Sirloin Butt, look for Beef Top Sirloin Butt that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker. 

Gluten Free


Low Fat


Low Calorie