Post by BBQ Butcher on Jul 26, 2005 15:19:19 GMT -5
Question from Greg, "Ask-A-Butcher, I need to cook "Baron of beef" for 100. Questions; what cut is this, sirlion or round? I seem to get different answers. I would assume that these two cuts would require different times and temps. any help would be much appreciated."
Greg, you get different answers because the "Baron of Beef" can be two different cuts of meat, depending on where you are at the time you ask. In England, and parts of Canada, it is two sirloins left together from each side of the cow. Here in the States, "Baron of Beef" refers to any large cut of meat that will be roasted on the grill, i.e. the whole Round (Steamship Round) or any parts from it, like the Top Round or Bottom Round. It may come boneless, or bone-in, depending on the packer. Some will still have the Rump attached and some won't, again, depends on the packer. However, you can order from your supplier, Top Sirloin Butt, Boneless, IMPS/NAMP 184, and you will be close to the original Baron of Beef. Cost of the two different meats is considerable, so take that into consideration when planning. The 'sirloin can be cooked quicker and served medium rare, I'm thinking almost "direct cooking" here. The round will require a longer cook, somewhat offset, to achieve a decent end result.