Bottom sirloin

Bottom Sirloin

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Diagram of the bottom sirloin cut

The bottom sirloin is a subprimal cut of beef that is part of the larger sirloin section. It is located in the hindquarter of the cow, just below the top sirloin. The bottom sirloin is known for its robust flavor and is often used in a variety of dishes.

Anatomy and Location

The bottom sirloin is situated in the posterior section of the beef carcass. It is one of the three main sections of the sirloin, the others being the top sirloin and the tenderloin. The bottom sirloin is further divided into three main cuts: the tri-tip, the ball tip, and the flap meat.

Tri-Tip

The tri-tip is a triangular cut of beef from the bottom sirloin. It is known for its rich flavor and is often grilled or roasted. The tri-tip is popular in California cuisine and is often associated with Santa Maria-style barbecue.

Ball Tip

The ball tip is a small, lean cut from the bottom sirloin. It is less tender than the tri-tip but can be flavorful when cooked properly. The ball tip is often used for stir-fry dishes or sliced thin for sandwiches.

Flap Meat

Flap meat is a thin, fibrous cut from the bottom sirloin. It is known for its intense beefy flavor and is often used in fajitas or marinated and grilled. Flap meat is sometimes confused with skirt steak, but it is a distinct cut.

Cooking Methods

The bottom sirloin can be prepared using various cooking methods, depending on the specific cut. Common methods include grilling, roasting, and braising. Due to its robust flavor, the bottom sirloin is often marinated before cooking to enhance tenderness and taste.

Nutritional Information

The bottom sirloin is a good source of protein, vitamin B12, and iron. It is relatively lean compared to other cuts of beef, making it a popular choice for those seeking a balance between flavor and nutritional value.

Related Pages

• Sirloin
• Top sirloin
• Tenderloin
• Tri-tip
• Ball tip
• Flap meat
• Beef cuts