USDA Labeling Guidelines
Recent changes in USDA labeling guidelines for the beef round full sirloin tip recognize the primary muscles in this cut are the same as those located in the beef loin, bottom sirloin butt, ball tip, boneless. Accordingly and with proper documentation and verification, it now is possible to label the cut beef loin, bottom sirloin or sirloin tip “when the sirloin tip is removed by cutting through the natural seams and left attached to the bottom sirloin prior to separation of the round from the sirloin.” This means a cut with sirloin quality (documented through research funded by the beef checkoff) now can carry the sirloin label. This will increase the value of the knuckle to processors and allow use of the sirloin name, rather than the round, when merchandising. A full description can be found under item 176B in the USDA IMPS standards; details are available on the USDA website.
Funded by the Beef Checkoff.
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