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Post by BBQ Butcher on Sept 1, 2010 8:28:27 GMT -5
Depending on which part of the country you live in and what part of the country your butcher is from, the Petite Sirloin Filet can be cut from different primal and sub-primal cuts. Some cut them from the Cap Meat, some from the very center of the Top Sirloin, while others from the Bottom Sirloin/Ball Tip. The 'true' Petite Sirloin Filet comes from the Round Sirloin Tip or Knuckle. In the photo below, the little piece of meat in the middle is what we are referring to. Depending on the size of the cow and how well they seam it out, weight will range from 1-2 lbs.
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