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166B
Sirloin
(Beef Sirloin, Beef Top Butt)
184, 184A
Beef Loin, top sirloin Butt, Boneless
184B
Beef Loin, top sirloin Butt, Center-Cut, Boneless, Cap Off (IM)
184D
Beef Loin, top sirloin, Cap (IM)
184E
Beef Loin, top sirloin Butt, Boneless, 2-piece (184B +184D)
184F
Beef Loin, top sirloin Butt, Center Cut, Boneless, seamed, 2 pieces (smaller
piece referred to as Baseball Cut)
Boneless cut located between the short loin and round, separated from the bottom sirloin
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through a natural seam
Cooked as a roast for sandwiches and sliced beef salad
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185B
Beef Loin, Bottom sirloin Butt, Ball tip, Boneless (IM) (Beef Ball Tip, Beef Sirloin)
Less tender than Top Sirloin
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185C, 185D
Beef Loin, Bottom sirloin Butt, tri-tip, Boneless (IM) (Beef Tri-Tip)
A west coast favorite and one of the "best kept secrets"
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Classic cut grilled in the Santa Maria BBQ
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Triangular shape provides varying degrees of doneness
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Can be roasted, grilled, broiled or done on the rotisserie
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A multitude of serving ideas – sliced with sauce or relish, in sandwiches, as London Broil,
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as beef hash, or sliced in BBQ
Round
166B
Beef Round, Rump and shank Partially Off, Handle On (Baron of Beef,
Steamship Round)
A classic
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Impressive for carving stations or hot buffets
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168
Beef Round, top (Inside), untrimmed
169
Beef Round, top (Inside)
169A
Beef Round, top (Inside), Cap Off
Buffet carving classic
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Leftovers great for use in sandwiches or salads
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BEEF
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MODULE 8
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PRODUCT INFORMATION, ROASTS
7
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