How Do Sirloin and Top Round Steaks Differ?

Choosing the right cut of meat can be a challenge. With so many similar-looking pieces of beef at the store, it’s hard to know what sets top round apart from sirloin. But don’t worry – expert Meathead Goldwyn is here to guide you through the process.

Pro Tips for Top Round

Although these two cuts may appear similar, they're actually quite different when it comes to their position on the animal. The round steak, also known as the rump, comes from a large muscle that gets a lot of exercise, making it lean and less marbled with fat. This muscle, which can weigh up to 150 pounds when bone-in, is relatively affordable—about 20% the cost of premium tenderloin—yet many prefer its robust flavor. It’s often sold in large, flat cuts as 'round steak,' which Meathead recommends cooking slowly, either through braising or using a sous vide method. For that final touch, a quick sear after cooking, something Meathead calls 'Sous Vide Cue,' brings out the best flavor. Meathead also suggests slicing it thinly against the grain for optimal tenderness.

More: Chef John uses this cut for his famous Beef Jerky. Check out the video below for the inside scoop on how to prepare this high-protein snack.

A Deeper Look at Sirloin

Sirloin is a favorite among beef enthusiasts for its bold flavor and juicy texture. It’s sourced from the primal loin, near the rib cage, sharing muscle groups with the prized ribeye. One section of the sirloin, located near the top, is particularly popular at Brazilian steakhouses and is known as the picon. While it’s a rare find, it’s worth seeking out at specialty butchers. Meathead recommends cooking sirloin steaks to 130°F, using a digital meat thermometer for precision. And contrary to popular belief, Meathead insists there’s no need to let the steak rest for five minutes after cooking, even though many chefs suggest it.

Meathead's Final Tip: "Get familiar with your butcher, even if it's just a quick hello at the supermarket counter. Knowing your butcher can be more valuable than knowing a good stockbroker. Ask them for advice, take their recommendations, and if your ribs turn out great, bring them a sample. They’ll likely give you a heads-up when something special comes in."

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