Look at the round differently and you’ll see two great steaks that will give your customers permission to eat steak any day of the week.Round Sirloin Tip Center Steaks
Round sirloin tip center steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip center is then cut across the grain into 3/4 inch or 1-inch thick steaks.
Round sirloin tip side steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip side is then cut across the grain into 3/4-inch or 1-inch steaks.
Round sirloin tip center steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip center is then cut across the grain into 3/4 inch or 1-inch thick steaks.
Round sirloin tip side steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip side is then cut across the grain into 3/4-inch or 1-inch steaks.
Round Sirloin Tip Side Steaks
A great ingredient steak for stir fry, kabobs and fajitas.
Economical steaks for the grill.
Sirloin Tip Center makes a quick and easy roast.
Sirloin Tip Center Steak is tender without marination.
Sirloin Tip Side Steak is tender and juicy when marinated and cooked to medium rare.
Cooking Methods:
GRILLING - Grill, covered, over medium, ash-covered coals, according to table, for medium rare (145°F) doneness, turning once. Do not overcook.
SKILLET - Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered, according to table below, for medium rare
(145°F) doneness, turning twice. Do not overcook.
OVEN ROASTING - Heat oven to 325°F. Place 2 to 2-1/2 pound roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in
thickest part of roast. Do not add water or cover. Roast 1-1/4 to 1-1/2 hours to 140°F. Let stand, covered, 10 to 15 minutes. Temperature will rise 5°F to 145°F
for medium rare doneness and roast will be easier to carve, will retain more natural juices and be easier to carve.
The Bottom Round has historically been widely used as economical steaks and roasts, but they weren’t performing optimally. In this case, knife work did not
reinvent, but rather enhanced performance. This muscle has three sections with differing levels of tenderness, so understanding the best applications for each
section is key. A simple change to the cutting technique for this muscle results in a far superior steak with a great beef flavor.
A great ingredient steak for stir fry, kabobs and fajitas.
Economical steaks for the grill.
Sirloin Tip Center makes a quick and easy roast.
Sirloin Tip Center Steak is tender without marination.
Sirloin Tip Side Steak is tender and juicy when marinated and cooked to medium rare.
Cooking Methods:
GRILLING - Grill, covered, over medium, ash-covered coals, according to table, for medium rare (145°F) doneness, turning once. Do not overcook.
SKILLET - Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered, according to table below, for medium rare
(145°F) doneness, turning twice. Do not overcook.
OVEN ROASTING - Heat oven to 325°F. Place 2 to 2-1/2 pound roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in
thickest part of roast. Do not add water or cover. Roast 1-1/4 to 1-1/2 hours to 140°F. Let stand, covered, 10 to 15 minutes. Temperature will rise 5°F to 145°F
for medium rare doneness and roast will be easier to carve, will retain more natural juices and be easier to carve.
The Bottom Round has historically been widely used as economical steaks and roasts, but they weren’t performing optimally. In this case, knife work did not
reinvent, but rather enhanced performance. This muscle has three sections with differing levels of tenderness, so understanding the best applications for each
section is key. A simple change to the cutting technique for this muscle results in a far superior steak with a great beef flavor.
1 comment:
that round sirloin would make a good burger.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit www.cookingandgrillinoutdoors.com
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