Beef sirloin cuts is one of the two major sub primals of loin primal cut.  The sirloin is usually broken into to parts.  The top sirloin portion of the butt and bottom portion of the sirloin butt.  The top sirloin butt (also known as top butt or sirloin butt) generally gets made into boneless steaks but it can be trimmed to varying degrees.  Bottom Sirloin Butt  tend to be used for roasts, ground meat or stews.

This beef sirloin cut has the least amount of fat in each serving, hence it is ideal for those who are not fond of too much fat in their dishes.

This cut is usually used in beef tapa which is another staple Filipino dish during breakfast.  Originally, beef tapa was made to extend the shelf life of the beef by curing it with salt and spices.  The same concept in making beef jerky.  Over time, the style of making tapa has evolved and even the curing process.  Some just add soy sauce, calamansi and garlic. Let it marinate overnight in the fridge and cook it the following day. Or others pack it in portions and have them frozen until one cooks it.   Another viand that Filipino likes to cook with this lean meat is the Bistek Tagalog, also perfect during breakfast.

When using beef lean meat for tapa dishes, it is best to slice against the grain.  This technique is useful as the meat will be easier to chew and will have more tender pieces.

It is sold per 500 grams, 1 kilo. 1.5 kilos or 2 kilos.