Commonly unknown cuts and Recipes for them
Have you ever been looking at meat cuts and wondered "What is this even used for?"
The truth is so have we! So, in order to help our customers we decided to give you a
"Beef cheat sheet" in hopes that you can feel confident when your ordering, and maybe even add some new recipes that we chose for each
to the rotation with cuts you've never even heard of.
Here are the most frequently asked about cuts that you will find on our cut sheet!
Round Tip Roast
The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.
Pikes Peak Roast
Pikes Peak roast is an underrated beef cut that deserves some barbecue love. From the lower part of the beef round primal, Pikes Peak is perfect for slow smoking, allowing the fat to render and infuse the meat with rich, beef flavor.
Flank Steak
It’s a tough and lean cut of beef.
Relatively long and flat, with good graining!
It is usually cut thinly against the grain!
Beef flank steak can be cooked through quick, high-heating methods such as grilling, pan-frying/searing, and broiling.
Always cook it to be rare to medium-rare, never medium or well-done