How Much Does Sirloin Steak Cost?

Written by: Staff

Sirloin steak, often referred to as top sirloin or top butt, is the cut from the small portion of the back muscle attached to the spine, right below the tenderloin.   This cat is bigger, beefier and will offer more flavor than that of a rib-eye or filet, meaning it’s often well suited for a sauce or marinade.

Sirloin Steak, rare by Brett Jordan, on Flickr
Sirloin Steak, rare” (CC BY 2.0) by  Brett Jordan

How much does sirloin steak cost?

The cost of sirloin steak will depend on the cut, quality, current market conditions and where it’s purchased.   On average, sirloin steak, regardless of the cut, will be in the $6 to $10 per pound range.

HEB, for example, lists the prices for its steaks on its website.  At the time of this writing, a USDA select top sirloin steak retailed for $6.50 per pound, while a prime cut was $1 more at $7.50 per pound.

At Sam’s Club and Costco, the prices, again, at the time of this writing, were $6 per pound for a top sirloin and $5 per pound for a sirloin tip roast.

Wiencek’s Meats, a meat market located in Cleveland, Ohio, lists its prices online.  Here, sirloin steak retails for $9 per pound, while a sirloin tip roast retails for $5.69 per pound.

Sirloin steak overview

The sirloin is actually divided into several cuts, and sirloin can be categorized as the following at a butcher or grocery store:  top sirloin butt, bottom sirloin butt, chopped or as a ground sirloin.  While most are found fresh at a grocery store, it can be found frozen as well.  The top sirloin, for instance, can be the most prized due to its tenderness and flavor, while the bottom, which connects to the sirloin tip roast, won’t be as much in demand due to the larger size and fattier meat.  Ground sirloin will be like that of hamburger and can be purchased in a grounded form.  Lastly, chopped will be just that — diced and ready for a recipe.

All sirloin cuts will offer no bones and a lean flavor when compared to other cuts.

Tips to know:

Sirloin steak is often roasted, sauteed or grilled like any other steak.  Before cooking, however, it’s best to trim any fat to avoid a glob when done.

If possible, pay attention to the aging information on the label.  BBC Good Food recommends looking for beef steaks that ages for at least 21 days, at a minimum, in controlled conditions.

The best meat, when purchasing, should have a dark red color, a sign it has been aged for an adequate amount of time.  Beef pinkish in color can often mean it hasn’t been properly aged, which, unfortunately, can lead to less flavor and a tougher texture.  Also, pay close attention to the fat as most sirloin steaks will have fat.  The key here is that a good fat will be creamy and white, not yellow.

A fresh steak should be stored in the refrigerator for a few days only to preserve its freshness.  If you can’t eat by the “sell by” date, then you will want to freeze it for up to a year, preferably in a vacuum sealed bag.  When ready to consume, defrost it, usually the night before to allow for a good tasting steak.

How can I save money?

Check with local butchers or grocery store “clearance” bins.  These bins will often have meat that’s either going to need to be frozen that day or the next and can be purchased for up to 70 percent off.

Grocery stores almost always offer sales on all sorts of meat cuts.  Pay close attention to the local circulars; if you find a good deal, consider freezing for up to a year.

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