THIS PAST WEEK WE HAD "SIRLOIN GRILLERS" ON SALE...THEY ARE CUT FROM THE SIRLOIN BALL TIP....MY QUESTION IS WHERE DOES THIS PIECE COME FROM....I ASKED MY MGR, AND HE SAID HE WAS GONNA ASK ME WHERE IT CAME FROM...WE BOTH DIDN'T KNOW, AND NEITHER ONE OF US HAD HEARD OF IT TILL WE STARTED WITH THIS COMPANY.....
If you are going to use knuckles for that..Seam out all the meat and slice it an inch thick. NO seams going through the steaks. Thats how I would do it.
THIS PAST WEEK WE HAD "SIRLOIN GRILLERS" ON SALE...THEY ARE CUT FROM THE SIRLOIN BALL TIP....MY QUESTION IS WHERE DOES THIS PIECE COME FROM....I ASKED MY MGR, AND HE SAID HE WAS GONNA ASK ME WHERE IT CAME FROM...WE BOTH DIDN'T KNOW, AND NEITHER ONE OF US HAD HEARD OF IT TILL WE STARTED WITH THIS COMPANY.....
I broke a hind 1/4 today and took these pics of the ball tip. This is non Choice grass fed beef. A very small percentage of our sales. Except for the grass fed, everything is Choice or higher.
hind 1/4 with elephant ear removed
part of tri tip peeled back showing knuckle and ball tip
slice through knuckle and ball tip into where femur bone meets it's socket separating round and loin.
knuckle next to loin. Sharp eyes will see the ball tip and how it fits on the knuckle. It's to the left of the bone.
knuckle and boned out head loin. See how the ball tip fits right onto knuckle.
THANKS Burgermeister.....had a hard time picturing it attatched to the knuckle.....my boss & I were guessing that it might be on the back side of the sirloin.....I think its a pretty good piece of meat, if not cooked well done....and for the taste of it, that is where I was thinking part of the sirloin....I had a hard time thinking it was part of the knuckle for the tenderness of it.....
