The top sirloin cap is located at the rear of the cow, positioned between the loin and the round. This cut comprises three muscles: the cap, the center, and a fist-sized knob known as the "mouse." Typically, the mouse muscle is trimmed and used for stir-fry or ground sirloin. This cut is most commonly boiled, stewed, salted, braised, and included in soups.
( Approximately 8 Ounces )
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All of our beef is domestically raised by local American farmers and Angus bred. Our beef farmers pasture raises their beef and grain finished from harvest grown on their farm. Unlike internationally imported beef, typically from New Zealand and Australia, our beef is locally sourced and never aged. All of our beef is USDA Inspected and Halal Meat
