Let's Talk BBQ

Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Rummm on April 21, 2013, 12:27:51 PM

Title: Beef Ball Tip, aka Bottom Sirloin
Post by: Rummm on April 21, 2013, 12:27:51 PM

I've got a bag of Ball-Tip Bottom Sirloins. The Ball-Tip is part of the Bottom Sirloin, the other two parts being the Tri-Tip and the Flap Meat. You very rarely see the whole Ball-Tip in supermarkets, as they slice them into steaks and market them as Petite Sirloin Steaks and/or Sizzler Steaks.

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip1.jpg)

This is what they look like from the top. Very little trimming is required.

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip2.jpg)

And the bottom view. There is a small wedge of fat that should be removed before cooking, however it's not necessary. Notice how much the Ball-Tip resembles the face of a Round Sirloin Tip? This is where the Round is separated from the Sirloin on a cow. The Ball-Tip basically is an extension of the Round Tip Roast.

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip3.jpg)

Here is the bottom view again after I've cut out the fat.

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip4.jpg)

I've taken a little off the top, but not much. If you want to cut this into steaks, start about where the white lines are and cut against the grain about 1¼" inches thick. The steaks 'may' need marinating, but I prefer to cook the roast whole.

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip5.jpg)

I've coated with Dale's Sauce and then a good rubbing of my steak rub (Kosher Salt, garlic, pepper and Turbinado Sugar)

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip6.jpg)

These were cooked at approx 400° direct for about 15 minutes a side.

(http://img.photobucket.com/albums/v299/askabutcher/oval/balltip7.jpg)

This is a little over cooked for me. Slice thin against the grain. You'll find it a very tender and tasty piece of meat.

(http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip8.jpg)

Title: Re: Beef Ball Tip, aka Bottom Sirloin
Post by: sparky on April 21, 2013, 12:31:15 PM

wow.  that was very cool.  i'd like a plate plz.  milk on the side.   :)

Title: Beef Ball Tip, aka Bottom Sirloin
Post by: Pappymn on April 21, 2013, 12:46:50 PM

Rummm.......you some kind of closet butcher? You have impressive skills. Learning a lot from your posts. How about some videos?

Title: Re: Beef Ball Tip, aka Bottom Sirloin
Post by: Rummm on April 21, 2013, 12:48:16 PM

Quote from: Pappymn on April 21, 2013, 12:46:50 PM

Rummm.......you some kind of closet butcher? You have impressive skills. Learning a lot from your posts. How about some videos?

Some videos will be coming in the days ahead  :)

Title: Re: Beef Ball Tip, aka Bottom Sirloin
Post by: Smokin Don on April 21, 2013, 01:30:01 PM

Those do look good! Nice cook!!! Don

Title: Re: Beef Ball Tip, aka Bottom Sirloin
Post by: sliding_billy on April 21, 2013, 03:20:28 PM

Looks great!

Title: Re: Beef Ball Tip, aka Bottom Sirloin
Post by: Daze823 on February 23, 2016, 07:01:35 PM

I'm going to revive an old thread, although I'm not sure your still around, to ask about the stone crabs....   I'm from south FL, and stone crabs are always served chilled, are the ok to serve warm (it looks like u have them indirect heat), and how much do you hear them?