Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Pappymn on August 13, 2017, 05:27:48 PM
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Evidently this cut has been around for 50 years, and I've never heard of it. My Iowa based grocery store had them on special today at $5.99 per pound.
Thought I would take it for a spin. Here it is after jaccarding.
Anybody try one?(https://uploads.tapatalk-cdn.com/20170813/0476b3e8756ccd4b5f8caf8b2bf0a7ae.jpg)
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Pappy, I've never heard of that cut. What part of the cow do you think it is from? Can't wait to see what you do with it and how you like it.
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I have a lot of family in Iowa. My cousin there is a former chef. He said it is one of his favorite cuts. I cooked it in butter on my Blackstone. It was pretty tasty. Quite tender too.
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Would that also be considered a "Flat Iron"? But I think the flat iron is from a part of the chuck...............
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Pappy I think what you have there is just Top Sirloin that just happends to be in Iowa! :) My butcher has cuts like that everyday and just calls them sirloin. Here is what I find about it.
Top Sirloin
This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. It is often marinated to tenderize it. It's a good choice for cutting into cubes, and skewering with vegetables for grilling. Kabob!
Don
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ALSO KNOWN AS:
Top of Nebraska Sirloin, Hip Steak, Butt Steak
MEAT EXPERTS TIP:
This is the "heart" of the sirloin. One the most versatile steaks in the counter, it works great for stir fry, fajitas, kabobs, and more. This steak, as with any, should be allowed to rest for 5 minutes after cooking to retain the juices. If you would like to have this delicious cut delivered straight to your door, make sure to check out our Fareway Meat Market: https://www.fareway.com/meats-home.aspx
https://www.fareway.com/shop/virtual-meat-counter/beef/top-of-iowa-sirloin-steak
I'd call it "dinner"!