Sirloin Tip Roast

[jeniac42]

OK, so I bought something labeled "Sirloin Tip Roast Center Cut" to make boeuf bourguignon yesterday (which turned out OK; I think I needed to brown everything more to give it more flavor).

My question, and I've been unable to find the answer via google: If I cut this into steaks, will I have sirloin tip center steaks, or are those from a different section of the same area?

Also, any really good books on meat fabrication?

And any suggestions on what to do with a 10oz remnant of this roast are welcome, although I think I'll either cut it into steaks or just roast it with an herb crust.

[Huevos del Toro]

Jeniac;

"The Cooks Thesaurus" has a pretty clear explanation, with pictures.

[guajolote]

Edit: duplicate post

Edited April 7, 2003 by guajolote (log)

[guajolote]

good page, bull's egg

this is the one with the sirloin tip: beef loin cuts

Jeniac, you could roast it or cut into steaks. Whatever you do, leave it quite rare. There is not as much fat in this as a strip steak so it will dry out. I'd probably pound it into thin steaks. If you do roast it cut it into very thin slices.

By the way, I think a chuck roast would be better for beef burgundy. There's more fat and connective tissue.

Good luck

[jeniac42]

By the way, I think a chuck roast would be better for beef burgundy. There's more fat and connective tissue.

Yeah, that's actually what I intended to buy but they didn't have any (?!) and I really didn't feel like driving to another store. I'll know better next time.

That page is great. I'll examine it more closely when I have more time.

Wouldn't pounding the meat into thin steaks make it more difficult to keep it on the rare side?

[guajolote]

Wouldn't pounding the meat into thin steaks make it more difficult to keep it on the rare side?

Yes, it would, but it would also break down a lot of fiber.

Pound it down to about 1/2 inch, season it and cook it in the hottest pan you can for about a minute per side.

[Jinmyo]

Slice it up, toss with shoyu, miced garlic and ginger, wasabi or chile, sesame oil and grill on a tabletop grill with onions and peppers, rice or tortillas. Kimchee or guacamole. depending.

Sirloin steaks as steaks are just too tough.