General Description: The top sirloin butt is a moderately priced, flavorful favorite among beef lovers. It includes the top sirloin cap or coulotte, which is usually sold separately. This boneless cut may be found whole or cut into steaks. Its texture and intense beef flavor suit it to marinades and spice rubs. Top sirloin butt can be cut into almost any size portion for steak, made into kabobs, fajitas, or satay strips, or used in hearty soups, salads, and sandwiches. American retail butchers often call a thick top sirloin butt steak chateaubriand, although the French reserve that term for a large butt end section of the tenderloin.

Part of Animal: This cut is the largest portion of the sirloin.

Characteristics: This cut ranges from 8 to 14 pounds. It is relatively tender, though less so than any short loin cuts (like strip steak or T-bone), highly flavorful, and rather lean.

How to Choose: Top sirloin steaks increase in size but decrease in tenderness as they get farther from the short loin and nearer the rump. Steaks cut from the short loin end are more juicy and flavorful than those cut from the round end. Center-cut top sirloin butt steaks have only one muscle; other steaks include multiple muscles. A whole top sirloin makes a good roast, but it can be dry if cooked to more than medium.

Amount to Buy: Allow at least 8 ounces per person for boneless top sirloin butt, because of trim waste.

Storage: Refrigerate whole top sirloin butt up to 4 days, cut portions up to 2 days.

1. If you buy a whole top sirloin, you may wish to cut away the flattened top sirloin cap (or coulotte), which lies over the top of the main muscle group, and cut it up for steaks.
2. Season as desired, bring to room temperature, and tie into a compact shape.
3. Roast at 350°F for about 16 to 20 minutes per pound to the desired temperature. Or pot-roast in a moist environment with aromatic vegetables.

Flavor Affinities: Chile peppers, fish sauce, garlic, jerk seasoning, molasses, oyster sauce, peanuts, soy sauce, wine vinegar.