Bottom sirloin butt

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Monday, July 30, 2018
Tender, thick and perfectly portioned from larger Top Sirloin Steaks. Season simply with salt and pepper or your favorite rub before grilling. With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.
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Bottom Sirloin

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Bottom Sirloin Butt

Nutrition facts label for Beef, loin, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted. The closer a food is to the right edge of the map, the more essential nutrients per calorie it contains. For a more nutritious diet, select foods that fall on the right half of the map. The closer a food is to the top edge of the map, the more likely it is to fill you up with fewer calories. If you want to restrict your caloric intake without feeling hungry, choose foods from the top half of the map.
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Top sirloin

Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris top sirloin cap steak. The foodservice cuts from are A through F, its portion cut is and, the "subportion" cuts from are A through F. The word comes from the Middle English surloine , which itself was derived from the Old French word surlonge , meaning sur la longe or above the loin.
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Students of barbecue and grilling must learn the differences among the different sections beef, such as the loin, short loin, tenderloin, sirloin, top sirloin, bottom sirloin, and others. This will introduce the sirloin section, from which several sirloin steaks and roasts are cut. The sirloin is the hip section of the beef, behind the short loin section and in front of the round section.
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