What exactly is "sirloin tips"? Are there synonyms for this cut?

ChefOno added about 1 year ago

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Officially, the sirloin tip is a cut from the round. Since the sirloin and the round are two different primals, right there you should be able to detect some degree of... let's call it "marketing". There are numerous synonyms including what it should be called, a round tip. But stores will also package other cuts and label them sirloin tips. It's not a cut I specify or purchase for those and other reasons.

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

For meat and fish and poultry labeling, ChefOno has it right; when it comes to "marketing" there are few standards. I think this goes back to the "There's One Born Every Minute Act" of 1914. Your fall back position, and I think a good one, is ask your butcher.

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ChefOno added about 1 year ago

Just don't ask the butcher at my local supermarket. Actually he knows the difference between a flat iron steak and a top blade roast but store policy forces him to slice the roast the wrong direction creating what should be called top blade steaks, allowing them to leave -- and charge for -- the thick piece of gristle that should be removed. Just sell me the whole top blade then sir, I could use the cimeter practice.

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pierino is a trusted source on General Cooking and Tough Love.

added about 1 year ago

ChefOno, I know that you know that there is no such thing as a "butcher" at your local supermarket. These are guys who can run primals through a band saw (if that) and that's about it. A butcher is a trade. We still shop at supermarket meat counters because we have to but never expect any real expertise back there.

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ChefOno added about 1 year ago

Of course you're right, I should have set "butcher" in quotes (but a few of the old-timers might fool you). What really ticks me off about questions like this is they shouldn't be necessary. The industry published the URMIS (Uniform Retail Meat Identity Standards) over 10 years ago setting standardized product codes and descriptions for every cut of meat to eliminate consumer confusion. But is there any uniformity?

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Thank you very much! This is very helpful. One last question, if a recipe does call for sirloin tip, would beef top (or bottom) round be an acceptable choice?

Anne Ashwell

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ChefOno added about 1 year ago

Also, some people refer to flap meat as sirloin tips (and the other way around).

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ChefOno added about 1 year ago

The best cut depends upon the purpose / cooking technique. And your budget could be a factor. Can you provide a few more clues?

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Cynthia is a trusted source on Bread/Baking.

added about 1 year ago

Seek out a local butcher shop. Support it. Very knowledgeable people

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