Round is a very tough cut of meat. The longer you cook it, the tougher it gets. For this reason, not suitable for most home cooks. One has to watch it very carefully to prevent shoe leather. Plus, it will never be tender.
Beef Tips are not sirloin at all. They are made from round, originally. The term "tips" is not regulated by the federal retail meat cuts. Butchers sometimes call trim pieces "beef tips." They are never tenderloin, like someone commented on.
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?
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.
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.
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.
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.
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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https://food52.com/hotline/14389-what-exactly-is-sirloin-tips-are-there-synonyms-for-this-cut
Beef Tips are not sirloin at all. They are made from round, originally. The term "tips" is not regulated by the federal retail meat cuts. Butchers sometimes call trim pieces "beef tips." They are never tenderloin, like someone commented on.
The best cut depends upon the purpose / cooking technique. And your budget could be a factor. Can you provide a few more clues?
Also, some people refer to flap meat as sirloin tips (and the other way around).
Anne Ashwell
Voted the Best Reply!
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.
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.
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?