Top Round Steak vs Top Sirloin — What's the Difference?
Quick Answer
Top Round Steak (top round steak) and Top Sirloin (top sirloin) are not the same cut: Top Round Steak is round primal (Steak cut from the inside round / top round); Top Sirloin is sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).
Canonical entities: Top Round Steak · Top Sirloin
Side-by-side
| top round steak | top sirloin | |
|---|---|---|
| Primal | round | sirloin |
| Muscle / location | Steak cut from the inside round / top round | Upper hip, above the sirloin cap (coulotte) and behind the short loin |
| Character | A lean, affordable steak cut from the inside round. Often marketed as 'London Broil' in US supermarkets, though London broil is technically a preparation method, not a cut. Best when marinated, grilled to medium-rare, and sliced very thin against the grain. Overcooking makes it tough and dry. | A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it. |
Key differences
- Different primals: round vs sirloin.
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Top Round Steak
Pick Top Round Steak when you want its specific marbling/texture profile: A lean, affordable steak cut from the inside round. Often marketed as 'London Broil' in US supermarkets, though London broil is technically a preparation method, not a cut. Best when marinated, grilled to medium-rare, and sliced very thin against the grain. Overcooking makes it tough and dry.
Top Sirloin
Pick Top Sirloin when its primal/muscle traits fit the dish: A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.
Top Round Steak and Top Sirloin are different canonical muscles/primals: Top Round Steak is round (Steak cut from the inside round / top round); Top Sirloin is sirloin (Upper hip, above the sirloin cap (coulotte) and behind the short loin).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: top round steak (what-is) · top sirloin (what-is) · top round steak hub · top sirloin hub