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: Pappymn on July 13, 2013, 03:57:11 PM
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Not exactly sure what I bought or what I am going to do with it. Any input would be appreciated!
(http://img.tapatalk.com/d/13/07/14/zymyjy8u.jpg)
(http://img.tapatalk.com/d/13/07/14/yhyvevy7.jpg)
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Anything that has the word "steak" should be good.
Ed
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cut it into steaks and grill it up...??
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Yeah, it's just Beef Sirloin Tip (with the cap off). Here is a little tutorial.............You have the steaks, so here is where they come from.
The Beef Round Sirloin Tip (Knuckle) can be found in most supermarkets and box stores in the meat case, offered as "whole, untrimmed". It is suitable for a variety of cooking methods. Both dry and moist cookery can be utilized to prepare a roast. It's a very lean piece of meat and not suited for a 'low and slow' type cook for beef bbq.
This what it looks like, straight out of the bag (cry-o-vac packing).
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip1.jpg)
This is a 'typical' way of cutting it, but not limited to it alone.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip2.jpg)
I've taken off a thick "London Broil" and you are looking at the rest
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip3.jpg)
I'll show this "London Broil" in another cooking pictorial
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip4.jpg)
I'm going to remove the rest of the Silver Side, via the natural seam.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip5.jpg)
The Silver Side can be marinated for Kabobs, lean Stew Meat, lean burger, sandwich steaks, jerky, etc
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip6.jpg)
For my purpses today, I've got a "London Broil" and the rest will be Ground Sirloin.
(http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip7.jpg)
Lots of Cuban restaurants in our area use these steaks in various recipes. They can be chewy, but if cooked correctly, they can be tasty. I noticed that yours have already been "tenderized", so they may or may not be ok for a quick sear on the grill....let us know :)
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The butcher rocks :) Glad he is on our side :)
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I think I speak for everybody here when I say I love the butcher! Thank you very much. Your pictures and knowledge are much appreciated!
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I think I speak for everybody here when I say I love the butcher! Thank you very much. Your pictures and knowledge are much appreciated!
Here! Here! ;D
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With toungue firmly inserted in cheek I say... Cook it like a brisket and call it a "crisket" (for "cap-off"). ;D
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Thanks Butcher
Pappy what ya cooking?
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Not exactly sure what I bought or what I am going to do with it. Any input would be appreciated!
(http://img.tapatalk.com/d/13/07/14/zymyjy8u.jpg)
(http://img.tapatalk.com/d/13/07/14/yhyvevy7.jpg)
LMAO ;D
Sounds like what I'd do, buy something on sale & figure what to do with it later ::)