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PoirevsSirloin tip

beef · Approximate equivalent

These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.

Both round-area muscles, but anatomically distinct — sirloin tip is the front-knuckle quadriceps, poire is a smaller pear-shaped muscle on the inside thigh. Poire is the French-butchery boucher's secret, sirloin tip is the broader US/Anglo cut.

Translation takeaway

These are related cuts, but not perfect swaps. Use the table below to judge how close your local option is before buying.

Open PoireOpen Sirloin tipSee substitutes
Keep this comparisonSave Poire and Sirloin tip together for shopping, cooking notes, and future reference.
Poire
Beef · Round

A *morceau du boucher* — one of the three small premium muscles on the round historically reserved by French butchers for themselves and their best customers (alongside merlan and …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Sirloin tip
Beef · Round

The knuckle muscle group at the front of the rear leg, between the sirloin and the round — anatomically the *quadriceps* (rectus femoris and surrounding muscles). Leaner than the…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryPoireSirloin tip
🇺🇸United StatesSirloin tip
🇬🇧United KingdomTop rump
🇫🇷FrancePoireNoix
🇪🇸SpainBabilla
🇲🇽MexicoBola / Pulpa blanca
🇧🇷BrazilPatinho
🇮🇹ItalyNoce
🇩🇪GermanyKugel

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