When a cow is slaughtered for beef, the meat is categorized based on what part of the cow it comes from. The area nearest the head is chuck, behind that is the rib, followed by the loin, and along the tail, the round. In that loin section are a number of cuts that, from top to bottom, include the sirloin, the tenderloin, and the top sirloin.
Top sirloin is generally seen as a good cut for steaks and kabobs. It’s less prone to flareups than a ribeye and is less expensive than many other steak-worthy cuts. The cost-value proposition is good, especially if you’re looking to feed steak to a larger group.
Top sirloin is just about universal at grocery stores, Aldi among them.
USDA Choice Black Angus Top Sirloin Steak is an Aldi Regular Buy. You can find it in stores all the time, in the refrigerated meat section next to the various other cuts of beef. It comes in a sealed plastic package. Meat prices can be different at different times and in different places, but when I got mine I paid $7.99 a pound, which was $4 a pound less than I paid for an Aldi ribeye. Sizes vary by package, but I picked up one that was 1.38 pounds, for a total cost of $11.03.
According to the package, this meat is a product of the United States. Different Aldi divisions may use different sources depending on location; our top sirloin had the EST. 85M on the package, which according to the USDA corresponds to Cargill Meat Solutions, a subsidiary of the agribusiness giant Cargill and a common source for Aldi meat in the Midwest. This is the same butcher that supplied our Aldi ribeye.
Nutrition information. (Click to enlarge.)
To cook the steak, we brushed it with olive oil and then seasoned it with Stonemill Chicago Style Steak Seasoning. We then grilled it on medium high heat. I monitored the steak with a meat thermometer, and when it was cooked, I removed it and covered it loosely with foil while it rested.
We liked it as a steak, and in fact most of my testers liked it better than the ribeye. Although it doesn’t have the same fatty flavor as the ribeye, it also doesn’t have all the fat you have to work around. I found it to be easy to cut, with a good texture and flavor that is enhanced with the right seasoning.
The Verdict:
Looking for a value-priced steak that is still worth grilling and serving as a steak without excessive doctoring? USDA Choice Black Angus Top Sirloin Steak is a good option. Less fatty than a ribeye, it still packs good flavor and tender meat. It’s an underrated gem in the Aldi meat department. We’ll be buying it again.
