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Post by BBQ Butcher on Feb 13, 2006 8:50:30 GMT -5
I've got a bag of Ball-Tip Bottom Sirloins. The Ball-Tip is part of the Bottom Sirloin, the other two parts being the Tri-Tip and the Flap Meat. You very rarely see the whole Ball-Tip in supermarkets, as they slice them into steaks and market them as Petite Sirloin Steaks and/or Sizzler Steaks. ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip1.jpg) This is what they look like from the top. Very little trimming is required. ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip2.jpg) And the bottom view. There is a small wedge of fat that should be removed before cooking, however it's not necessary. Notice how much the Ball-Tip resembles the face of a Round Sirloin Tip? This is where the Round is separated from the Sirloin on a cow. The Ball-Tip basically is an extension of the Round Tip Roast. ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip3.jpg) Here is the bottom view again after I've cut out the fat. ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip4.jpg) I've taken a little off the top, but not much. If you want to cut this into steaks, start about where the white lines are and cut against the grain about 1¼" inches thick. The steaks 'may' need marinating, but I prefer to cook the roast whole. ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip5.jpg) I've coated with Dale's Sauce and then a good rubbing of my steak rub (Kosher Salt, garlic, pepper and Turbinado Sugar) ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip6.jpg) These were cooked at approx 400° direct for about 15 minutes a side. ![](http://img.photobucket.com/albums/v299/askabutcher/oval/balltip7.jpg) This is a little over cooked for me. Slice thin against the grain. You'll find it a very tender and tasty piece of meat. ![](http://img.photobucket.com/albums/v299/askabutcher/pictorials/balltip8.jpg)
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