What is Sirloin tip called in the United Kingdom?

In the United Kingdom, Sirloin tip is known as Top rump.

What is Sirloin tip called in Argentina?

In Argentina, Sirloin tip is known as Bola de lomo.

What is Sirloin tip called in Spain?

In Spain, Sirloin tip is known as Babilla.

What is Sirloin tip called in Brazil?

In Brazil, Sirloin tip is known as Patinho.

What is Sirloin tip called in France?

In France, Sirloin tip is known as Noix.

What is Sirloin tip called in Italy?

In Italy, Sirloin tip is known as Noce.

What is Sirloin tip called in Germany?

In Germany, Sirloin tip is known as Kugel.

What is Sirloin tip called in Mexico?

In Mexico, Sirloin tip is known as Bola / Pulpa blanca.

What part of the beef does Sirloin tip come from?

Sirloin tip comes from the Round section of the beef.

Sirloin tip

Beef · Round

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Also called

🇬🇧Top rump🇲🇽Bola / Pulpa blanca🇦🇷Bola de lomo🇫🇷Noix🇪🇸Babilla🇧🇷Patinho🇮🇹Noce🇩🇪Kugel

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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 rump but tenderer than the silverside, with a fine even grain that makes it a workhorse for roasts, breaded cutlets, and quick steaks. Almost every butchery tradition isolates it under a different name: *sirloin tip* or *knuckle* in the US, *top rump* or *thick flank* in the UK, *bola de lomo* in Argentina (the milanesa cut), *babilla* in Spain, *patinho* in Brazil, *noix* in France, *noce* in Italy. Cooks well as a small whole roast (cooked rare and sliced thin), as cubes for stews, or pounded thin for milanesas/schnitzel.

Names by country

Country	Name	Notes
🇺🇸United States	Sirloin tipprimary	USDA-graded knuckle subprimal; sometimes "knuckle" on professional cut sheets, "sirloin tip" on retail.
🇬🇧United Kingdom	Top rump	Also sometimes "thick flank." The front of the round near the rump; ideal for slow roasting whole or braising in pieces.
🇲🇽Mexico	Bola / Pulpa blanca	Bola is the more common Mexican butcher-counter term; pulpa blanca is the regional alternative (used in central and southern Mexico). Both refer to the same knuckle / sirloin-tip cut.
🇦🇷Argentina	Bola de lomo	The classic Argentine milanesa cut; small even grain, lean, ideal for breading or slicing thin. Also used for bife a caballo and stews.
🇫🇷France	Noix	The "nut" — pink, very lightly marbled meat, the largest single muscle of the round. Ideal for rôti de bœuf (rare-roasted) or thin steaks.
🇪🇸Spain	Babilla	The front round muscle in Spanish butchery; staple cut for escalopes, milanesas, and slow stews.
🇧🇷Brazil	Patinho	The Brazilian knuckle cut; classic for bife à milanesa (Brazilian breaded cutlets) and ground beef.
🇮🇹Italy	Noce	The Italian-butchery name for the knuckle muscle on the round.
🇩🇪Germany	Kugel	Sometimes "Nuss" or "Blume"; the knuckle muscle in German butchery.

Free Sirloin tip reference card

Diagram, cooking notes, and 8 names on one printable page.

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Similar cuts

Poireapproximate

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.

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Topsideapproximate

Sister cut on the round — sirloin tip is the front knuckle (quadriceps), topside is the inner thigh (adductor). Both lean roasting cuts, sirloin tip is the slightly tenderer of the two.

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Bottom roundapproximate

Both lean round subprimals. Bottom round (silverside) is the harder outer-thigh group; sirloin tip (knuckle) is the front-thigh quadriceps and is naturally tenderer.

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