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The sirloin area is a large section of the carcuss.  In this cut you get your top sirloin which is good for steaks and the bottom sirloin will produce a cut known as tri-tip.  This is one of my favorite cuts for grilling and cutting across the grain for a mouth watering beef dish.  Right below this area is the tenderloin, this is the king of cuts.  This is where your filet mignon will come from.  

Cooked filet mignon
IPad on a counter
Raw Steak

Go to our store page to see what farm to table 3 Hearts beef options there are.

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