Top Sirloin Steak - Akaushi Wagyu - American West Wagyu

Individual Cut

Sirloin Primal · Available in Whole & Half Shares

Top Sirloin Steak

Also known as Top Butt, Center-Cut Sirloin · Boneless

The most flavorful section of the sirloin. Cut thick and seared hot, an Akaushi top sirloin rivals steakhouse cuts at a fraction of the per-pound price. This is the steak that butchers and chefs quietly keep for themselves.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight10 - 14 oz

Thickness1.25" - 1.5"

Bone OptionBoneless

PackagingVacuum-sealed

Your Share Yield

Whole Share~4-6 steaks

Half Share~2-3 steaks

Carcass %~9% (Sirloin)

Anatomy

PrimalSirloin

LocationUpper hip

MuscleGluteus medius (upper portion)

Perfect For

When to Reach for the Top Sirloin Steak

Steak on a Budget Thick-Cut Grilling Weeknight Luxury Family Dinner Discovering Value

How to Cook It

Three Ways to Perfection

Akaushi top sirloin steak is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Thick-Cut Sear

Cut 1.5 inches thick. Sear in cast iron 4 minutes per side. Rest 8 minutes. The thick cut ensures a rare center with a deep crust.

Skillet 500°F → Internal 130°F → Rest 8 min

Thick cuts need longer resting. Eight minutes minimum.

Method 02

Reverse Sear

Oven at 250°F until internal hits 115°F. Sear in cast iron 60 seconds per side.

Oven 250°F → Sear 500°F → Internal 130°F

The most even doneness possible. Ideal for thick-cut top sirloin.

Method 03

Chimichurri Grill

Grill over high heat. Rest, then top with fresh chimichurri. The herbaceous sauce cuts through the Wagyu richness.

Grill 500°F → Internal 130°F

Make the chimichurri an hour ahead so the flavors meld. Parsley, oregano, garlic, red wine vinegar, oil.

The Chef's Secret, Now in Your Freezer

Ask any butcher what they take home at the end of the day. More often than not, the answer is top sirloin. It has the beefy depth of a strip, the approachability of a round steak, and in Akaushi, enough marbling to stand alongside cuts that cost twice as much per pound.

Cut it thick. Season it boldly. Sear it on the hottest surface you have. The top sirloin rewards confidence and punishes timidity. This is not a steak you cook gently. It wants heat, and in Akaushi, it has the fat to handle it.