Beef Sirloin Flap Fabrication Process

Beef Sirloin Flap is prepared from USDA-graded beef carcasses. It is cut from the bottom sirloin butt, specifically from item No. 181. The boneless bottom sirloin butt consists of 3 parts: tensor fasciae latae or tri-tip, vastus medialis, vastus lateralis and rectus femoris or ball tip, and obliquus abdominis internus or flap. All bones and cartilage are removed.

Product Specifications

• Pack Size: 4 pieces per bag, 4 bags per box, 16 pieces per box
• Grade: PRIME, CHOICE, SELECT
• Average Net Weight: 53.30 lbs
• Average Case Weight: 61.05 lbs

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