Industrial meat cutters almost never undertake separating the Teres Major, so they’ve become the purview of artisanal butchers who take the time to cut them out carefully.
Top Sirloin is a steak with tremendous beef flavor from the animal’s hind quarter. Cooked best over high, dry heat, it’s tender when cooked to medium or slightly over.
The Hanger Steak is the only cut of meat sold by Foothills Meats that is not dry aged. It takes to marinades wonderfully and is great for grilling and pan broiling.
Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.