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Top sirloin is a cut of beef from the primal loin or subprimal sirloin. IMPS codes related to this subprimal cut are 181A and 184. 184 is obtained from 182 after removing the bottom sirloin. The food service cuts from 184 are 184A through 184F, its portion cut is 1184 and, the “subportion” cuts from 1184 are 1184A through 1184F. The word comes from the Middle English surloine, which itself was derived from the Old French word surlonge, meaning sur longe or above the loin. Top sirloin steak is usually served grilled, broiled, sautéed, or pan-fried. Handbook of Australian Meat 7th Edition.