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|  | Top Sirloin Pictorial « Thread Started on Dec 15, 2007, 7:57am » | |
There is a video in the 'video' section down below.
No steaks with this one, I want to make a nice Top Sirloin Roast for a party.
Here is the whole thing right out of the cry-o-vac bag. The cap meat on the bottom and top butt on the top 
![[image] [image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/topsirloin-1.jpg)
I've taken the liberty of pre-trimming it before I separate the two pieces of muscle.
![[image] [image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/topsirloin-2.jpg)
It's pretty easy by following the natural seam
![[image] [image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/topsirloin-3.jpg)
I've taken about 1½" of meat off the front. It's loaded with sinew, etc, so I like to use it for stew or grinds.
![[image] [image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/topsirloin-4.jpg)
Top Sirloin Roast on the left, Cap meat (partial tri-tip), a little bitty Sirloin Steak in the front and the trimmings for grinds in the back.
![[image] [image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/topsirloin-5.jpg)
Roast has been seasoned with Dale's Sauce and my steak seasoning. It really doesn't need to be tied, but I'd like it to keep a uniform size while cooking. I normally would add a layer of thick cut bacon to the top to help keep it moist and add some flavor, but will leave it naked this time.
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