Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak).

The USDA NAMP/IMPS codes related to this subprimal cut are 181A and 184.

[1] In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100.

[3] In Modern French, the term evolved to become aloyau or faux-filet.

Top sirloin steak is usually served grilled, broiled, sautéed, or pan-fried.