New Sirloin Options

Otteman's Meat Processing is proud to announce we will be introducing new cut options for your Sirloin! You will now be able to choose between our traditional bone in Sirloin and Sirloin Tip Steaks, or be able to choose our new, boneless options!

This boneless cutting technique optimizes your eating experience by separating individual muscle groups so that each can be cut across the muscle grain to maximize tenderness. The new cuts available include the Tri-Tip Roast (picture: top middle) , the Picahna Steak (picture: right 3) , and the Boneless Top Sirloin Steak (picture: bottom middle 3), as well as either a Tenderloin Roast or Butterflied Filet Mignion (picture: left 3).

From Texas to California, the Tri-Tip Roast is revered as the King of slow cooked BBQ. If you have a Traeger or enjoy slow pit roast BBQs you can bet this cut will satisfy. Tender, juicy, and full of flavor; cook slow, cut across the muscle grain in small slices, and enjoy!

In Brazil, the Picahna is by far the most valuable cut from a side of beef, ounce for ounce more expensive than even the Filet Minion. This tender, succulent steak is perfect for grilling. Preparation, cooking, and eating experience will be very similar to the New York Strip and T-bone. Fire up the grill Friday night and enjoy the perfect date night steak with someone special!

The Boneless Sirloin Steaks give a generous portion of quality steak. Choose your portion size, either large or small and we will cut accordingly. Great for grilling, and terrific for Steak Florentine!