Where is the petite sirloin located, and what other name might it have?
Md Ariful Islam
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Dr. Md Rushad Rahman
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Petite sirloin is a cut separated from the tri-tip, which is cut from the bottom sirloin sub-primal cut. Best prepared using moist or dry heat. As a less tender cut, it may need some form of tenderizing such as mechanical (cubed), marinating or cutting into small pieces to improve the eating experience. Great for fajitas, steak sandwiches and as steak, cubed/chicken fried/fingers.
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