How to Butcher a Whole Sirloin for Tips
Sirloin is known as one of the most desirable cuts of beef. However, it is also one of the most expensive portions. Much of the cost of butchering concerns labor, and purchasing whole chunks of meat to cut at home not only reduces their overall price, but brings about a wider knowledge and appreciation of cutting meat. A tip roast requires marinading before and roasting low and slow to achieve the best texture, due to its lean nature. Does this Spark an idea?
Things You'll Need
- Fresh round knuckle peeled
- Paper towel roll
- Sharp knife
- Cutting board
- Sealable large freezer bags
Instructions
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1
Rinse the beef under running water. Pat it completely dry with the paper towel to ensure a strong hold on the meat while cutting.
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2
Place the cut on the cutting board, so the tip bottom shows.
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3
Cut the tip bottom off, using the white seam between the bottom and the side and center as a guide. Set it aside.
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4
Separate the tip center from the side, using the white seam between the two.
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5
Use the tip bottom and tip sides for chuck, stew meat or roasts.
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6
Place the tip center on the middle of the cutting board. Cut steaks across the meat fiber, from 1/2-inch to 1-inch thick, or greater if you desire.
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Use the cut steaks right away or store them in sealable freezer bags for two to three days in the refrigerator, or for four to five months in the freezer.
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Tips & Warnings
Trim any excess fat off of the tri-tip, if you desire, to create leaner cuts before slicing.
Always be careful when handling raw meat, as it can easily contaminate your hands and the workspace. Wash your hands and work area thoroughly, and disinfect them, after handling the meat.
References
- Photo Credit Ryan McVay/Photodisc/Getty Images
