Last night we had USDA Choice top sirloin that was on sale for $3.99 a pound. It was terrific, BBQed with olive oil and Montreal Steak seasoning + pepper and garlic. Questions: 1. What is the difference between Sirloin and Top Sirloin? I assume it's the position in the cow. I know that with Top Round, you best get the center cut, as the is a row of fat crossing the piece horizontally. 2. I've noticed that the McCormick "Grill Mates" Montreal Steak Seasoning has changed. It isn't as good and I have been adding crushed pepper and Garlic Powder to replace the missing taste. It almost tastes like what the Montreal Chicken Seasoning tastes like. 3. Do you all feel that the plastic wrap used in supermarkets ruins meat? I remove the wrap or at least open it in the car. When I get home and totally remove it and let it sit in the refrigerator for at least a day, thanks to Alton Brown's advice. I think it helps to get some of the excess water out and enhance the flavor. I wonder if supermarket butchers would wrap meat in butcher paper if you ask for it. I'm going to try next time.