BBQ Butcher
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Joined: Jun 2005
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Posts: 1,652
Location: Ft. Myers, Fl
|  | Beef Sirloin Tip
« Thread Started on Jun 22, 2006, 11:42am » | |
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).
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip1.jpg "[image]")
This is a 'typical' way of cutting it, but not limited to it alone.
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip2.jpg "[image]")
I've taken off a thick "London Broil" and you are looking at the rest
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip3.jpg "[image]")
I'll show this "London Broil" in another cooking pictorial
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip4.jpg "[image]")
I'm going to remove the rest of the Silver Side, via the natural seam.
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip5.jpg "[image]")
The Silver Side can be marinated for Kabobs, lean Stew Meat, lean burger, sandwich steaks, jerky, etc
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip6.jpg "[image]")
For my purpses today, I've got a "London Broil" and the rest will be Ground Sirloin.
![[image]](http://img.photobucket.com/albums/v299/askabutcher/pictorials/tip7.jpg "[image]")
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How I age my beef.... The BEST Dry Aged Steaks http://www.drybagsteak.com/ \|||/ (@@) ooO_(_ )_Ooo_______ _________ _________ _______ _____|_____| |
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