[et_pb_section fb_built=”1″ _builder_version=”4.16″ collapsed=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.2″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Intro” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Sirloin steaks have historically been the go-to for bold, beefy flavor at a great value. But when it came to tenderness, filet mignon usually won. There’s an assumption that all sirloins are \u201ctoo tough,\u201d leading people to wonder, when it comes to top sirloin filet vs. filet mignon, \u201cIs top sirloin a good steak?\u201d<\/p>\n
As America\u2019s Original Butcher since 1917, we wrote the book on steak \u2013 and we keep finding new ways to improve it for you. Did you know that approximately 71% of Americans eat beef at least once per week, and that steak accounts for 37% of beef eaten?1 If you\u2019re a fellow steak lover, you probably know the three most important things when it comes to choosing the right steak: flavor, tenderness, and price.<\/p>\n
But what if we told you that you didn\u2019t have to choose? What if there was a sirloin that was sourced from the right part of the cow, cut and trimmed with care, properly aged and preserved, and, when cooked to the right doneness level, could not only be tender, but as tender as the more expensive filet mignon at your local grocery store? That\u2019s where Omaha Steaks comes in.<\/p>\n
[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”Introducing Omaha Steaks USDA Certified Tender Top Sirloin Filets Lineup!” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Lineup.jpg” title_text=”Top-Sirloin-Filet-Lineup” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Exclusive to Omaha Steaks, our ALL-NEW Top Sirloin Filets lineup features two impeccable and flavorful cuts \u2013 the ONLY top sirloins scientifically tested by a third party to earn the highly coveted distinction of USDA Certified Tender \u2013 that are as tender as a grocery store filet mignon but priced better.” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Exclusive to Omaha Steaks, our ALL-NEW Top Sirloin Filets<\/a> lineup features two impeccable and flavorful cuts \u2013 the ONLY top sirloins scientifically tested by a third party to earn the highly coveted distinction of USDA Certified Tender \u2013 with tenderness comparable to a grocery store filet mignon at a better price.<\/p>\n [\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text disabled_on=”on|on|on” admin_label=”<\/p>\n %91os_products sku=%223254,3164,3260%22%93<\/p>\n ” _builder_version=”4.27.5″ _module_preset=”default” disabled=”on” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Facts.jpg” title_text=”Top-Sirloin-Filet-Facts-Mobile” src_tablet=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Facts.jpg” src_phone=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Facts-Mobile.jpg” src_last_edited=”on|phone” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Why Did We Decide to Elevate This Everyday Steak for You?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”With the cost of beef rapidly rising and meal planning becoming increasingly vital, we understand it\u2019s more important than ever to get the most out of your money. Our Top Sirloin Filets offer indulgent flavor and next-level tenderness at a price your wallet will love. Their incredible versatility also makes them the ideal complement to a wide range of recipes when you want more variety out of steak night, like tacos, elevated sandwiches, stir-fry, and so much more.” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]With the cost of beef rapidly rising and meal planning becoming increasingly vital, we understand it\u2019s more important than ever to get the most out of your money. Our Top Sirloin Filets offer indulgent flavor and next-level tenderness at a price your wallet will love. Their incredible versatility also makes them the ideal complement to a wide range of recipes when you want more variety out of steak night, like tacos, elevated sandwiches, stir-fry, and so much more.[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Quote.jpg” title_text=”Top-Sirloin-Filet-Quote-Mobile-Version” src_tablet=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Quote.jpg” src_phone=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-Quote-Mobile-Version.jpg” src_last_edited=”on|phone” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”More people than ever before have become mindful of the amount of fat, protein, and calories in their daily diet. That\u2019s why we developed our lineup of Top Sirloin Filets that are low in marbling (aka internal fat), closely and expertly trimmed of external fat, deliver up to 45 grams of protein per serving, and are pre-portioned and individually sealed at their peak quality to deliver a leaner, healthier, more satisfying steak that supports portion control without sacrificing any flavor. So, whether you\u2019re planning your everyday meals with a focus on healthy, clean eating, meal-prepping to save valuable time during the week, or complementing your wellness routine with natural protein that tastes as good as it feels, this is the everyday steak that can do it all! ” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]More people than ever before have become mindful of the amount of fat, protein, and calories in their daily diet. That\u2019s why we developed our lineup of Top Sirloin Filets that are low in marbling (aka internal fat), closely and expertly trimmed of external fat, deliver up to 45 grams of protein per serving, and are pre-portioned and individually sealed at their peak quality to deliver a leaner, healthier, more satisfying steak that supports portion control without sacrificing any flavor. So, whether you\u2019re planning your everyday meals with a focus on healthy, clean eating, meal-prepping to save valuable time during the week, or complementing your wellness routine with natural protein that tastes as good as it feels, this is the everyday steak that can do it all![\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”What\u2019s the Difference Between \u201cSirloin\u201d and \u201cTop Sirloin\u201d Steak? Location, Location, Location. ” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Assuming a steak labeled \u201csirloin\u201d is just short for \u201ctop sirloin\u201d is incredibly common \u2013 in fact, some rely on this assumption to overcharge you for low-quality steaks. In actuality, %22sirloin%22 is a generalized term for beef that is sourced from any part of a cow’s sirloin section, which includes the %22top sirloin sub-primal%22 and the %22bottom sirloin sub-primal.\u201d<\/p>\n The top sirloin sub-primal is a more tender section of the sirloin that delivers a lean, protein-filled cut with a beefy flavor, and that\u2019s where top sirloin steaks come from. The bottom sirloin is closest to the rear leg of a cow, where it is used constantly for motion and support, creating denser muscle fibers and connective tissue, which produces a tougher texture. Steak sourced from this section typically requires marination or slow cooking to increase its tenderness and improve its taste.<\/p>\n Now you\u2019re probably wondering where to buy top sirloin steak you can trust. While it is possible that the sirloin you\u2019re purchasing at a grocery store came from the same sirloin sub-primal that we extra-age to create our tender and beefy Top Sirloin Filets, it could also be from the tougher bottom sirloin. That\u2019s why people have trusted the quality and value of Omaha Steaks for well over a century. We label all of our steaks accurately, so you know exactly what you\u2019re paying for \u2013 every single time \u2013 making us the very best option when it comes to top sirloin. Assuming a steak labeled \u201csirloin\u201d is just short for \u201ctop sirloin\u201d is incredibly common \u2013 in fact, some rely on this assumption to overcharge you for low-quality steaks. In actuality, “sirloin” is a generalized term for beef that is sourced from any part of a cow’s sirloin section, which includes the “top sirloin sub-primal” and the “bottom sirloin sub-primal.\u201d<\/p>\n The top sirloin sub-primal is a more tender section of the sirloin that delivers a lean, protein-filled cut with a beefy flavor, and that\u2019s where top sirloin steaks come from. The bottom sirloin is closest to the rear leg of a cow, where it is used constantly for motion and support, creating denser muscle fibers and connective tissue, which produces a tougher texture. Steak sourced from this section typically requires marination or slow cooking to increase its tenderness and improve its taste.<\/p>\n Now you\u2019re probably wondering where to buy top sirloin steak<\/a> you can trust. While it is possible that the sirloin you\u2019re purchasing at a grocery store came from the same sirloin sub-primal that we extra-age to create our tender and beefy Top Sirloin Filets, it could also be from the tougher bottom sirloin. That\u2019s why people have trusted the quality and value of Omaha Steaks for well over a century. We label all of our steaks accurately, so you know exactly what you\u2019re paying for \u2013 every single time \u2013 making us the very best option when it comes to top sirloin.<\/p>\n [\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Steer-top-sirloin-Infographic.jpg” title_text=”tops_infographic_mobi” src_tablet=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Steer-top-sirloin-Infographic.jpg” src_phone=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/tops_infographic_mobi.jpg” src_last_edited=”on|phone” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n Learn more in the Butcher’s Guide: What is a Top Sirloin?<\/a><\/p>\n [\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”What Makes Omaha Steaks Top Sirloin Filets Different?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Now, you may be curious what sets Omaha Steaks Top Sirloin Filets apart from other top sirloins on the market. It comes down to four things we\u2019re doing that no one else is: naturally extra-aging for at least 35 days, expertly cutting and trimming, flash-freezing at peak perfection, and submitting for shear force testing to measure tenderness. ” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]Now, you may be curious what sets Omaha Steaks Top Sirloin Filets apart from other top sirloins on the market. It comes down to four things we\u2019re doing that no one else is: naturally extra-aging for at least 35 days, expertly cutting and trimming, flash-freezing at peak perfection, and submitting for shear force testing to measure tenderness. [\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ disabled_on=”on|off|off” admin_label=”Desktop Naturally Extra-Aged 35+ Days” _builder_version=”4.27.5″ _module_preset=”default” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Naturally-Extra-Aged-35-Days-701×1024.jpg” title_text=”Naturally-Extra-Aged-35+-Days” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Naturally Extra-Aged 35+ Days” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”When people hear the term \u201caging,\u201d they typically associate it with something getting older, which can sound very unappetizing when it comes to food! Luckily, that\u2019s not the case with Omaha Steaks aging method. Here, aging is a precisely controlled process that enhances the tenderness and flavor of beef, which is vital when it comes to a lean cut like our Top Sirloin Filets, and why we offer the only top sirloin that has earned the USDA Certified Tender designation. <\/p>\n Once we begin our natural aging process, the beef\u2019s enzymes start breaking down muscle fibers, which makes it more tender, and its proteins and fats develop deeper, richer flavors to create the bold and beefy classic steak experience you crave. As important as it is to extra-age beef, it\u2019s just as important to know when to stop. Our research has shown that the \u201csweet spot\u201d occurs around 35 days, which is when we stop aging, cut and trim the beef, and then flash-freeze it to pause the aging process and lock in the flavor until you\u2019re ready to thaw and enjoy! Once we begin our natural aging process, the beef\u2019s enzymes start breaking down muscle fibers, which makes it more tender, and its proteins and fats develop deeper, richer flavors to create the bold and beefy classic steak experience you crave. As important as it is to extra-age beef, it\u2019s just as important to know when to stop. Our research has shown that the \u201csweet spot\u201d occurs around 35 days, which is when we stop aging, cut and trim the beef, and then flash-freeze it to pause the aging process and lock in the flavor until you\u2019re ready to thaw and enjoy! [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_4,1_4″ disabled_on=”on|off|off” admin_label=”Desktop Hand-Cut and -Trimmed by Master Butchers” _builder_version=”4.27.5″ _module_preset=”default” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Hand-Cut and -Trimmed by Master Butchers” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Since 1917, Omaha Steaks has perfected the art of butchery and trained our master butchers in the family tradition to deliver over a century of combined experience behind every single cut. Omaha Steaks Top Sirloin Filets don\u2019t look like your typical top sirloin because they\u2019re not. They\u2019re trimmed thicker and taller to produce a steakhouse-worthy presentation that could easily be mistaken for a filet mignon. <\/p>\n We achieve this by removing the sirloin cap along its natural seam, which maintains a tall, lean, and uniform shape. Next, excess external fat and silver skin (tough and chewy connective tissue) are removed by hand for a clean bite and even cooking experience. Finally, we shape it precisely for consistency while focusing on height, rather than spread, and pre-portion it into exact specifications you can rely on to achieve perfectly even cooking results every time \u2013 and that attention to detail is something you just won\u2019t find anywhere else! We achieve this by removing the sirloin cap along its natural seam, which maintains a tall, lean, and uniform shape. Next, excess external fat and silver skin (tough and chewy connective tissue) are removed by hand for a clean bite and even cooking experience. Finally, we shape it precisely for consistency while focusing on height, rather than spread, and pre-portion it into exact specifications you can rely on to achieve perfectly even cooking results every time \u2013 and that attention to detail is something you just won\u2019t find anywhere else![\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Hand-Cut-and-Trimmed-by-MasterButchers.jpg” title_text=”Hand-Cut-and -Trimmed-by-Master=Butchers” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ disabled_on=”on|off|off” admin_label=”Desktop Flash-Frozen Perfection” _builder_version=”4.27.5″ _module_preset=”default” collapsed=”on” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Flash-Frozen-Top-Sirloin-Filet.jpg” title_text=”Flash-Frozen-Top-Sirloin-Filet” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Flash-Frozen Perfection” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”Don\u2019t let the word \u201cfrozen\u201d fool you \u2013 Omaha Steaks flash-freezing process isn\u2019t the same as freezing fresh steak at home. The moment a steak is carved, it begins losing nutrients and minerals. Your local grocery store\u2019s \u201cfresh\u201d steaks are decreasing in quality each moment they sit behind the butcher counter\u2019s glass. Some stores or people will freeze their steak to prevent this loss, but standard freezing isn\u2019t the same as flash-freezing. When the water in a steak freezes, it turns into either small or large ice crystals based on the freezing process. When using a slower standard freezing process, the water has time to expand into large crystals that pop through the beef and allow the juices to leak out and produce a dry steak. <\/p>\n Omaha Steaks flash-freezing process happens nearly instantaneously, and presses \u201cpause\u201d on perfection. This technique doesn\u2019t give the water enough time to expand into larger crystals, preventing loss of tasty juices and ensuring your Top Sirloin Filet remains as flavorful, fresh, and nutritious as the moment it was carved! Omaha Steaks flash-freezing process happens nearly instantaneously, and presses \u201cpause\u201d on perfection. This technique doesn\u2019t give the water enough time to expand into larger crystals, preventing loss of tasty juices and ensuring your Top Sirloin Filet remains as flavorful, fresh, and nutritious as the moment it was carved! [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|on|on” admin_label=”Mobile Naturally Extra-Aged 35+ Days” _builder_version=”4.27.5″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Naturally Extra-Aged 35+ Days” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Naturally-Extra-Aged-35-Days-701×1024.jpg” title_text=”Naturally-Extra-Aged-35+-Days” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”When people hear the term \u201caging,\u201d they typically associate it with something getting older, which can sound very unappetizing when it comes to food! Luckily, that\u2019s not the case with Omaha Steaks aging method. Here, aging is a precisely controlled process that enhances the tenderness and flavor of beef, which is vital when it comes to a lean cut like our Top Sirloin Filets, and why we offer the only top sirloin that has earned the USDA Certified Tender designation. <\/p>\n Once we begin our natural aging process, the beef\u2019s enzymes start breaking down muscle fibers, which makes it more tender, and its proteins and fats develop deeper, richer flavors to create the bold and beefy classic steak experience you crave. As important as it is to extra-age beef, it\u2019s just as important to know when to stop. Our research has shown that the \u201csweet spot\u201d occurs around 35 days, which is when we stop aging, cut and trim the beef, and then flash-freeze it to pause the aging process and lock in the flavor until you\u2019re ready to thaw and enjoy! Once we begin our natural aging process, the beef\u2019s enzymes start breaking down muscle fibers, which makes it more tender, and its proteins and fats develop deeper, richer flavors to create the bold and beefy classic steak experience you crave. As important as it is to extra-age beef, it\u2019s just as important to know when to stop. Our research has shown that the \u201csweet spot\u201d occurs around 35 days, which is when we stop aging, cut and trim the beef, and then flash-freeze it to pause the aging process and lock in the flavor until you\u2019re ready to thaw and enjoy! [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|on|on” admin_label=”Mobile Hand-Cut and -Trimmed by Master Butchers” _builder_version=”4.27.5″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Hand-Cut and -Trimmed by Master Butchers” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Hand-Cut-and-Trimmed-by-MasterButchers.jpg” title_text=”Hand-Cut-and -Trimmed-by-Master=Butchers” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Since 1917, Omaha Steaks has perfected the art of butchery and trained our master butchers in the family tradition to deliver over a century of combined experience behind every single cut. Omaha Steaks Top Sirloin Filets don\u2019t look like your typical top sirloin because they\u2019re not. They\u2019re trimmed thicker and taller to produce a steakhouse-worthy presentation that could easily be mistaken for a filet mignon. <\/p>\n We achieve this by removing the sirloin cap along its natural seam, which maintains a tall, lean, and uniform shape. Next, excess external fat and silver skin (tough and chewy connective tissue) are removed by hand for a clean bite and even cooking experience. Finally, we shape it precisely for consistency while focusing on height, rather than spread, and pre-portion it into exact specifications you can rely on to achieve perfectly even cooking results every time \u2013 and that attention to detail is something you just won\u2019t find anywhere else! We achieve this by removing the sirloin cap along its natural seam, which maintains a tall, lean, and uniform shape. Next, excess external fat and silver skin (tough and chewy connective tissue) are removed by hand for a clean bite and even cooking experience. Finally, we shape it precisely for consistency while focusing on height, rather than spread, and pre-portion it into exact specifications you can rely on to achieve perfectly even cooking results every time \u2013 and that attention to detail is something you just won\u2019t find anywhere else![\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|on|on” admin_label=”Mobile Flash-Frozen Perfection” _builder_version=”4.27.5″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Flash-Frozen Perfection” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Flash-Frozen-Top-Sirloin-Filet.jpg” title_text=”Flash-Frozen-Top-Sirloin-Filet” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text admin_label=”Don\u2019t let the word \u201cfrozen\u201d fool you \u2013 Omaha Steaks flash-freezing process isn\u2019t the same as freezing fresh steak at home. The moment a steak is carved, it begins losing nutrients and minerals. Your local grocery store\u2019s \u201cfresh\u201d steaks are decreasing in quality each moment they sit behind the butcher counter\u2019s glass. Some stores or people will freeze their steak to prevent this loss, but standard freezing isn\u2019t the same as flash-freezing. When the water in a steak freezes, it turns into either small or large ice crystals based on the freezing process. When using a slower standard freezing process, the water has time to expand into large crystals that pop through the beef and allow the juices to leak out and produce a dry steak. <\/p>\n Omaha Steaks flash-freezing process happens nearly instantaneously, and presses \u201cpause\u201d on perfection. This technique doesn\u2019t give the water enough time to expand into larger crystals, preventing loss of tasty juices and ensuring your Top Sirloin Filet remains as flavorful, fresh, and nutritious as the moment it was carved! Omaha Steaks flash-freezing process happens nearly instantaneously, and presses \u201cpause\u201d on perfection. This technique doesn\u2019t give the water enough time to expand into larger crystals, preventing loss of tasty juices and ensuring your Top Sirloin Filet remains as flavorful, fresh, and nutritious as the moment it was carved! [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Shear-Force-Tested Certified Tender: The Only USDA Certified Tender Top Sirloin Available” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”What does \u201cUSDA Certified Tender\u201d mean? It means that our Top Sirloin Filet has been scientifically proven as exceptionally tender through a process called \u201cshear force testing,\u201d which measures resistance of the blade and the force required to shear (cut through) a steak at a controlled speed in one movement. In simple terms, less force = greater tenderness. This shear force test provides an objective, consistent, and repeatable measurement that closely matches what you would experience when eating a steak, making it one of the most reliable ways to measure tenderness \u2013 and Omaha Steaks is the only one taking the time to do it. <\/p>\n When measured against unaged grocery store filet mignon, our 35+-day aged Top Sirloin Filet scored just 0.38 kg above, which was an amount so insignificant that the tenderness is perceived to be equal. In simple terms, this test performed by the USDA confirmed that our Top Sirloin Filets are as tender as a grocery store filet mignon \u2013 but with more flavor and at a better price! What does \u201cUSDA Certified Tender\u201d mean? It means that our Top Sirloin Filet has been scientifically proven as exceptionally tender through a process called \u201cshear force testing,\u201d which measures resistance of the blade and the force required to shear (cut through) a steak at a controlled speed in one movement. In simple terms, less force = greater tenderness. This shear force test provides an objective, consistent, and repeatable measurement that closely matches what you would experience when eating a steak, making it one of the most reliable ways to measure tenderness \u2013 and Omaha Steaks is the only one taking the time to do it.<\/p>\n When measured against unaged grocery store filet mignon, our 35+-day aged Top Sirloin Filet scored just 0.38 kg above, which was an amount so insignificant that the tenderness is perceived to be equal. In simple terms, this test performed by the USDA confirmed that our Top Sirloin Filets deliver a tenderness comparable to a grocery store filet mignon \u2013 but with more flavor and at a better price.<\/span><\/p>\n [\/et_pb_text][et_pb_text admin_label=”quote” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]\u201cUnlike appearance, price, or grade alone, USDA Certified Tender steaks have been scientifically measured, so you know what you\u2019re getting \u2013 less guesswork, more consistent eating satisfaction, and a steak that will be enjoyable even if you\u2019re not an expert cook.\u201d Sara Mulahmetovic, Senior Micro Technician, Food Safety Net Services [\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”How it Compares to Grocery Store Filet Mignon: Myth vs. Fact” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text admin_label=”There are a lot of reasons people may give for buying high-level steak cuts, like filet mignon, from their local grocery store, but none of them can compare to the Omaha Steaks Top Sirloin Filets experience.” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]There are a lot of reasons people may give for buying high-level steak cuts, like filet mignon, from their local grocery store, but none of them can compare to the Omaha Steaks Top Sirloin Filets experience.[\/et_pb_text][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” border_width_all=”1px” border_color_all=”#000000″ locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_toggle title=”Myth vs. Fact” _builder_version=”4.27.5″ _module_preset=”default” title_level=”h3″ title_font_size=”24px” closed_title_font_size=”24px” background_color=”RGBA(255,255,255,0)” custom_padding=”|20px||20px|false|false” title_font_tablet=”” title_font_phone=”” title_font_last_edited=”on|desktop” title_text_align_tablet=”” title_text_align_phone=”” title_text_align_last_edited=”on|desktop” border_width_all=”0px” border_color_all=”#000000″ global_colors_info=”{}”]<\/p>\n Myth:<\/strong> They\u2019re more convenient to buy at a store than waiting for a delivery Myth:<\/strong> They\u2019re cut by in-store butchers, not machines Myth:<\/strong> They\u2019re more tender Myth:<\/strong> They\u2019re less expensive Myth:<\/strong> They\u2019re all in one sealed package and are less wasteful Myth:<\/strong> They\u2019re not frozen like Omaha Steaks [\/et_pb_toggle][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-vs-Filet-Mignon.jpg” title_text=”Top-Sirloin-Filet-vs-Filet-Mignon-Mobile” src_tablet=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-vs-Filet-Mignon.jpg” src_phone=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/Top-Sirloin-Filet-vs-Filet-Mignon-Mobile.jpg” src_last_edited=”on|phone” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_divider show_divider=”off” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_divider][et_pb_text admin_label=”What\u2019s the Best Way to Prepare a Top Sirloin Filet?” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ disabled_on=”on|off|off” admin_label=”Desktop What\u2019s the Best Way to Prepare a Top Sirloin Filet?” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2026\/02\/How-To_Cook-Top-Sirloin-Filet.jpg” title_text=”How-To_Cook-Top-Sirloin-Filet” _builder_version=”4.27.5″ _module_preset=”default” locked=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”To achieve a juicy and tender Top Sirloin Filet, cook to the ideal doneness of medium-rare, which is 130 degrees Fahrenheit. Because this lean cut cooks very quickly, which can lead to a tough, dry experience, we recommend using a meat thermometer to ensure the internal temperature doesn\u2019t reach any higher than 140 degrees Fahrenheit. <\/p>\n Learn more helpful tips and different cooking methods in our \u201cHow to Cook Top Sirloin\u201d blog. To achieve a juicy and tender Top Sirloin Filet, cook to the ideal doneness of medium-rare, which is 130 degrees Fahrenheit. Because this lean cut cooks very quickly, which can lead to a tough, dry experience, we recommend using a meat thermometer to ensure the internal temperature doesn\u2019t reach any higher than 140 degrees Fahrenheit.<\/p>\nWhy Did We Decide to Elevate This Everyday Steak for You?<\/h2>\n
What\u2019s the Difference Between \u201cSirloin\u201d and \u201cTop Sirloin\u201d Steak? Location, Location, Location.<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\nWhat Makes Omaha Steaks Top Sirloin Filets Different?<\/h2>\n
Naturally Extra-Aged 35+ Days<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]When people hear the term \u201caging,\u201d they typically associate it with something getting older, which can sound very unappetizing when it comes to food! Luckily, that\u2019s not the case with Omaha Steaks aging method. Here, aging is a precisely controlled process that enhances the tenderness and flavor of beef, which is vital when it comes to a lean cut like our Top Sirloin Filets, and why we offer the only top sirloin that has earned the USDA Certified Tender designation. <\/p>\nHand-Cut and -Trimmed by Master Butchers<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]Since 1917, Omaha Steaks has perfected the art of butchery and trained our master butchers in the family tradition to deliver over a century of combined experience behind every single cut. Omaha Steaks Top Sirloin Filets don\u2019t look like your typical top sirloin because they\u2019re not. They\u2019re trimmed thicker and taller to produce a steakhouse-worthy presentation that could easily be mistaken for a filet mignon. <\/p>\nFlash-Frozen Perfection<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]Don\u2019t let the word \u201cfrozen\u201d fool you \u2013 Omaha Steaks flash-freezing process isn\u2019t the same as freezing fresh steak at home. The moment a steak is carved, it begins losing nutrients and minerals. Your local grocery store\u2019s \u201cfresh\u201d steaks are decreasing in quality each moment they sit behind the butcher counter\u2019s glass. Some stores or people will freeze their steak to prevent this loss, but standard freezing isn\u2019t the same as flash-freezing. When the water in a steak freezes, it turns into either small or large ice crystals based on the freezing process. When using a slower standard freezing process, the water has time to expand into large crystals that pop through the beef and allow the juices to leak out and produce a dry steak. <\/p>\nNaturally Extra-Aged 35+ Days<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]When people hear the term \u201caging,\u201d they typically associate it with something getting older, which can sound very unappetizing when it comes to food! Luckily, that\u2019s not the case with Omaha Steaks aging method. Here, aging is a precisely controlled process that enhances the tenderness and flavor of beef, which is vital when it comes to a lean cut like our Top Sirloin Filets, and why we offer the only top sirloin that has earned the USDA Certified Tender designation. <\/p>\nHand-Cut and -Trimmed by Master Butchers<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]Since 1917, Omaha Steaks has perfected the art of butchery and trained our master butchers in the family tradition to deliver over a century of combined experience behind every single cut. Omaha Steaks Top Sirloin Filets don\u2019t look like your typical top sirloin because they\u2019re not. They\u2019re trimmed thicker and taller to produce a steakhouse-worthy presentation that could easily be mistaken for a filet mignon. <\/p>\nFlash-Frozen Perfection<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]Don\u2019t let the word \u201cfrozen\u201d fool you \u2013 Omaha Steaks flash-freezing process isn\u2019t the same as freezing fresh steak at home. The moment a steak is carved, it begins losing nutrients and minerals. Your local grocery store\u2019s \u201cfresh\u201d steaks are decreasing in quality each moment they sit behind the butcher counter\u2019s glass. Some stores or people will freeze their steak to prevent this loss, but standard freezing isn\u2019t the same as flash-freezing. When the water in a steak freezes, it turns into either small or large ice crystals based on the freezing process. When using a slower standard freezing process, the water has time to expand into large crystals that pop through the beef and allow the juices to leak out and produce a dry steak. <\/p>\nShear-Force-Tested Certified Tender: The Only USDA Certified Tender Top Sirloin Available<\/h2>\n
\n” _builder_version=”4.27.6″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\nHow it Compares to Grocery Store Filet Mignon<\/h2>\n
Fact:<\/strong> Omaha Steaks has retail locations throughout the country \u2013 with new stores opening regularly \u2013 and offers the option to buy our Top Sirloin Filets online and pick up in-store.<\/p>\n
Fact:<\/strong> All Omaha Steaks Top Sirloin Filets are hand-cut tall and thick by a team of master butchers boasting over a century of combined experience.<\/p>\n
Fact:<\/strong> Omaha Steaks Top Sirloin Filets are extra-aged at least 35 days and scientifically shear-force tested by the USDA to be as tender as a grocery store filet mignon \u2013 there\u2019s no way of knowing how long grocery stores age their steaks for.<\/p>\n
Fact:<\/strong> At only $29.99 per pound, Omaha Steaks Top Sirloin Filets are actually 16% less expensive than the top 10 grocery stores\u2019 $33.05-per-pound filet mignon!<\/p>\n
Fact:<\/strong> Omaha Steaks Top Sirloin Filets are cut to the exact same specifications to ensure a consistent cooking experience every time, with no wasteful leftovers or portion-control concerns, and they\u2019re individually sealed so you can cook as many as you want (one or all) without discarding what you didn\u2019t cook when it\u2019s no longer safe to eat.<\/p>\n
Fact:<\/strong> As a pioneer of meat delivery for over 100 years, we know how to amplify convenience without sacrificing quality. All our steaks \u2013 including our Top Sirloin Filets \u2013 are flash-frozen, meaning they\u2019re quickly frozen at their peak level of taste and tenderness, not slowly over time, like in a home freezer, so while \u201cfresh\u201d steaks get older every minute after they\u2019re cut, Omaha Steaks remain perfect until you\u2019re ready to enjoy them.<\/p>\nWhat\u2019s the Best Way to Prepare a Top Sirloin Filet?<\/h2>\n
\n” _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n