What are the characteristics of Bombom de Alcatra?

Bombom de alcatra, also known as "eye of sirloin" or "top sirloin", is a versatile cut with a low-fat content, tender texture similar to filet mignon, and a mild flavor, ideal for accompanying sauces, pasta, and risottos.

What is the Butcher's Steak and why is it special?

The butcher's steak is a small and noble steak (approximately 150g per cattle), taken from the heart of the sirloin. It is considered a butcher's secret due to its incredible flavor, short and tender fibers, and low-fat content, making it ideal for quick grilling.

How can the Spider Steak be used?

The spider steak is a small and fibrous piece, removed from the butcher's steak, with an appearance resembling a spiderweb. Although it does not have high market value, it is very tasty and can be used for diced meat and stews, maintaining a good texture to the palate.

What are the applications of the Sirloin Tip?

The sirloin tip, also known as hard round or inside flat, has thicker fibers and a thin layer of fat. It is recommended for slow cooking, such as soups and stews, but can also be prepared on the grill on a skewer, slicing thin steaks.

Why is Baby Beef considered a noble cut for barbecue?

Baby beef, or sirloin heart/center-cut sirloin, is a tender cut with short fibers and a small fat cap, which makes it a noble choice for barbecue due to its juiciness. It is recommended to serve it rare to medium-rare to prevent it from drying out.

Top Sirloin: discover the 5 best cuts for your barbecue!

Q: Where is the top sirloin located on the cattle and how is it divided?

The top sirloin is located at the back end of the cattle, between the loin and the round. It is divided into five main subdivisions: bombom de alcatra, butcher's steak, spider steak, baby beef, and sirloin tip.

Junior Dorigatti 16 de January de 2024

Alcatra: conheça os 5 melhores cortes para seu churrasco!

Top sirloin is one of the meats that is a staple at barbecues and roasts. But did you know that this cut can be subdivided into smaller portions?

Each of these has different characteristics with variations in fat and tenderness that are important to know, as they make a difference during preparation and in the final flavor.

If you like to vary your meat options in everyday meals or on a special occasion, check out today's post!

Where is the top sirloin located on the cattle and how is it divided?

Located at the back end of the cattle, between the loin and the round, the top sirloin is made up of muscle masses. Just above this part is the picanha, which some consider to be part of this cut.

Today we will focus on 5 subdivisions of the top sirloin: bombom de alcatra, butcher's steak, spider steak, baby beef, and sirloin tip.

The whole piece can be roasted on the grill or in the oven. However, if you know how to make the correct cuts or ask your butcher for your preferred one, you can better enjoy the peculiarities of each and prepare even more delicious recipes.

See what they are and check out some tips:

1. Bombom de Alcatra — a lean meat

The bombom de alcatra is one of the most versatile cuts in terms of preparation! It can be made diced, as a medallion, or as a steak.

Located on the side of the sirloin heart, it is a lean meat, with a low-fat content. You can also find this cut under the name "eye of sirloin" or "top sirloin".

It has a tender texture similar to filet mignon. To the palate, the bombom de alcatra has a mild flavor, making it ideal to accompany dishes with sauces, pasta, roasted potatoes, and risottos.

2. Butcher's steak — the noble cut of the top sirloin

The butcher's steak is a small steak, approximately 150g, taken from the heart of the top sirloin. That's right, only this amount per cattle! It's a little-known cut, considered the butchers' secret.

Legend has it that butchers kept this piece for their own consumption, due to its incredible flavor. That's why it was difficult to find it for purchase. This story gave the name and fame to this part of the cattle.

Considered the noblest cut of the sirloin, the price per kilo costs more than R$ 40.00 and is not very easy to find. It has short, tender fibers, with low-fat content. It's quick and easy to grill.

The meat can be seasoned only with coarse salt, with parrilla salt and chimichurri, with garlic and mustard, or in marinades with wine and dark beer.

Check out the Top 6 best noble meats to enhance your barbecue!

3. Spider steak — a fibrous piece

The sirloin spider steak cut is a part removed from the butcher's steak. The name comes from its spiderweb-like appearance.

A small, very fibrous piece that has no market value, but is very tasty. It can be used for diced meat and stews.

Usually, slaughterhouses grind this meat or sell it as industrial meat, at a slightly cheaper price. Contrary to what it may seem, the fibers do not become tough and have a good texture to the palate.

4. Sirloin tip — a meat for the skewer

Very close to the bottom sirloin, the sirloin tip is a cut with thicker fibers and a little marbling. It is also known in some regions of the country as hard round or inside flat.

It is a flavorful meat with a thin layer of fat when compared to picanha. It is a cut recommended for slow cooking such as in soups and stews.

The cut can also be prepared on the grill. In this case, prefer the skewer and cut thin steaks to serve. To season, use only coarse salt.

5. Baby beef — a tender cut

Also known as sirloin heart or center-cut sirloin, this is a tender cut with short fibers, a noble choice for barbecue due to its level of juiciness.

This piece is very tender and has a small fat cap that is responsible for giving it a special flavor. It can be grilled whole or sliced into thicker steaks, about two fingers thick, like picanha.

It is recommended to serve it rare to medium-rare, as it is a meat that dries out easily. Suggested accompaniments are broccoli rice and a green salad.