Beef Top Sirloin

Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.

This hearty cut is a perfect candidate for minimal sous vide tenderization while retaining its rosy appearance of doneness.

This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."

Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!

"London Broil" never had it so good! Sous vide processing makes this otherwise "chewy" cut perfect for this popular application.

This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.