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Message
Spin off from What's you favorite cut of Beef.
Posted on 5/15/13 at 7:45 am
Posted on 5/15/13 at 7:45 am
This is my reply to a post made in (smokeingmeatforums.com)that I hope many of you can benefit from.
Chef Jimmy, if I may be so bold as to offer an explanation of the Sirloin Tip as I understand it.
Over thirty years ago I purchased and lost the book (Cutting Up in the Kitchen, The Butchers Guide to Saving Money on Meat and Poultry by Merle Ellis). Mr. Ellis was a butcher by trade. The premise of his book was to teach the consumer how to identify and extract the different cuts of tender meat hidden in the sub primal cuts lying on the shelves of the local market. He has since passed on.
Packing Houses reduce a side of beef down to nine Primal Cuts, the Primal Cuts are further reduced to Sub Primal Cuts depending upon how their vendors place their orders.
Here is a condensed excerpt from his book: Sirloin Tip- One the most versatile cuts of beef in your butchers meat case, one that offers real money saving potential for anyone willing to do a little “Cutting up in the kitchen” is the Sirloin Tip.
The tip is part of the beef Round. In various parts of the country it is known as the Knuckle, Veiny, the Round Tip and Triangle Tip and the Crescent.
When the butcher breaks a hind quarter of beef into its sub-primal cuts he first separates the loin with all its tender steaks (T-Bones, Sirloins, etc.) from the less tender Round. And that part of the Round which lies just the thickness of a knife blade away from the tender Sirloin Steak is the Sirloin Tip.
Butchers do all kinds of magic with the Sirloin Tip. We make from it almost countless different cuts of meat to serve our meat buying public.
We slice it thin for Stroganoff. We cut steaks from it called London Broil, Essex Steaks and countless other names for marketing purposes.
But whatever else we do in the name of merchandising the Tip, in most markets we also sell at least a portion of it as Roast.
Almost without exception the Sirloin Tip Roast will sell for considerably less than other cuts of the Tip that are hiding under fancy names found in some other part of the meat counter. So when you are in the market for Beef Kabobs or Stroganoff, when you want a couple of good tender steaks without taking out a loan, look for a Sirloin Tip Roast.
The Tip is boneless, so you don’t have to be a master butcher to do your own magic. You can simply cut a steak or two off the large end. Or, you can dice it, cube it, slice it thick or thin and use it in any recipe that requires lean tender beef. It will be every bit as good as those the butcher cuts and the cost is apt to be considerably less.
This excerpt is just on the Sirloin Tip Roast. The book covers all sub-primal cuts of a Steer, Hog and Foul and the golden opportunities to be mined from each sub primal cut.
If "Cutting Up in the Kitchen" peaks your interest, I'm pleased to say that I picked up a "very good" copy this week from Amazon.com used book vendors. Prices range from $3.50-250.00. I got mine for $15.00.
Ron
Chef Jimmy, if I may be so bold as to offer an explanation of the Sirloin Tip as I understand it.
Over thirty years ago I purchased and lost the book (Cutting Up in the Kitchen, The Butchers Guide to Saving Money on Meat and Poultry by Merle Ellis). Mr. Ellis was a butcher by trade. The premise of his book was to teach the consumer how to identify and extract the different cuts of tender meat hidden in the sub primal cuts lying on the shelves of the local market. He has since passed on.
Packing Houses reduce a side of beef down to nine Primal Cuts, the Primal Cuts are further reduced to Sub Primal Cuts depending upon how their vendors place their orders.
Here is a condensed excerpt from his book: Sirloin Tip- One the most versatile cuts of beef in your butchers meat case, one that offers real money saving potential for anyone willing to do a little “Cutting up in the kitchen” is the Sirloin Tip.
The tip is part of the beef Round. In various parts of the country it is known as the Knuckle, Veiny, the Round Tip and Triangle Tip and the Crescent.
When the butcher breaks a hind quarter of beef into its sub-primal cuts he first separates the loin with all its tender steaks (T-Bones, Sirloins, etc.) from the less tender Round. And that part of the Round which lies just the thickness of a knife blade away from the tender Sirloin Steak is the Sirloin Tip.
Butchers do all kinds of magic with the Sirloin Tip. We make from it almost countless different cuts of meat to serve our meat buying public.
We slice it thin for Stroganoff. We cut steaks from it called London Broil, Essex Steaks and countless other names for marketing purposes.
But whatever else we do in the name of merchandising the Tip, in most markets we also sell at least a portion of it as Roast.
Almost without exception the Sirloin Tip Roast will sell for considerably less than other cuts of the Tip that are hiding under fancy names found in some other part of the meat counter. So when you are in the market for Beef Kabobs or Stroganoff, when you want a couple of good tender steaks without taking out a loan, look for a Sirloin Tip Roast.
The Tip is boneless, so you don’t have to be a master butcher to do your own magic. You can simply cut a steak or two off the large end. Or, you can dice it, cube it, slice it thick or thin and use it in any recipe that requires lean tender beef. It will be every bit as good as those the butcher cuts and the cost is apt to be considerably less.
This excerpt is just on the Sirloin Tip Roast. The book covers all sub-primal cuts of a Steer, Hog and Foul and the golden opportunities to be mined from each sub primal cut.
If "Cutting Up in the Kitchen" peaks your interest, I'm pleased to say that I picked up a "very good" copy this week from Amazon.com used book vendors. Prices range from $3.50-250.00. I got mine for $15.00.
Ron
This post was edited on 5/15/13 at 5:45 pm
2
Posted on 5/15/13 at 8:30 am to Themole
Nice. I'm a fan of the sirloin tip and High Neighbor on Jones Creek will sell you the whole thing. They also will sell you the shoulder clod which is the whole chuck. Both are great.
Posted on 5/15/13 at 8:31 am to Themole
]
This post was edited on 5/15/13 at 8:38 am
Posted on 5/15/13 at 9:21 am to Martini
Have you realized a cost saving by purchasing in this manner?
From what I'm learning, there are nine primal cuts from a beef. From top to rear or Fore (1)Chuck (2)Rib (3)Short Loin- most tender (4) Sirloin- second most tender (5) Round. From bottom to rear or Hind (6) Shank (7) Brisket (8) Plate (9) Flank.
Understanding the relationship of one primal cut to another and which retail cuts comes from which primal is a giant step toward knowing which are tough and which are tender, as well as which are your best retail buys.
The most desirable is from the Short loin. From which the butcher extracts the Club, T-Bone & Porterhouse.
I'm quoting from the book as I type. I'm going through a learning curve here too.
I'll be glad to try and answer any questions as this post progresses (if it progresses)lol.
From what I'm learning, there are nine primal cuts from a beef. From top to rear or Fore (1)Chuck (2)Rib (3)Short Loin- most tender (4) Sirloin- second most tender (5) Round. From bottom to rear or Hind (6) Shank (7) Brisket (8) Plate (9) Flank.
Understanding the relationship of one primal cut to another and which retail cuts comes from which primal is a giant step toward knowing which are tough and which are tender, as well as which are your best retail buys.
The most desirable is from the Short loin. From which the butcher extracts the Club, T-Bone & Porterhouse.
I'm quoting from the book as I type. I'm going through a learning curve here too.
I'll be glad to try and answer any questions as this post progresses (if it progresses)lol.
Posted on 5/15/13 at 10:04 am to Martini
quote:
. They also will sell you the shoulder clod which is the whole chuck
Do you ever prepare the entire clod, and if so how?
Posted on 5/15/13 at 10:18 am to tigerfoot
quote:John's dad used to smoke one for dove day every year. Hawthorne pit over night and basically cooked right up until the guns started going off. Fantastic. Pulled beef.
Do you ever prepare the entire clod, and if so how?
I tried a Chuck Roll once. You can read about that here.
Posted on 5/15/13 at 11:02 am to AlxTgr
I found this LINK to help in the education of the uninitiated such as myself.
The purpose of this post was to assist us (that don't know) to be able to cut through the "marketeering" BS terms of the beef industry and learn the basic sub primal cuts, in order to mine from them, the tender cuts we so desire at a more affordable price.
For instance, I didn't know what a Clod was. We don't use that term where I'm from. Come to find out, it's the English Beef Industries term for the Chuck which I'm familiar with.
I'm already benefiting from this discussion.
The purpose of this post was to assist us (that don't know) to be able to cut through the "marketeering" BS terms of the beef industry and learn the basic sub primal cuts, in order to mine from them, the tender cuts we so desire at a more affordable price.
For instance, I didn't know what a Clod was. We don't use that term where I'm from. Come to find out, it's the English Beef Industries term for the Chuck which I'm familiar with.
I'm already benefiting from this discussion.
Posted on 5/15/13 at 11:09 am to Themole
Calling it Chuck can lead to confusion since Chuck is commonly used for the roast alone. Here at least.
Posted on 5/15/13 at 11:36 am to AlxTgr
quote:
Calling it Chuck can lead to confusion since Chuck is commonly used for the roast alone. Here at least.
Which is to my point. Confusion, to a large degree, is by the American Beef Industries design.
I'll have to research it, but I just recently read where new regulations (coming down this month I believe)will address the confusion and require the industry to get back to defining their cuts closer to the sub primal. Like Grandma and great Grandma used when she went to the meat market.
Posted on 5/15/13 at 11:40 am to Themole
That would be cool.
Posted on 5/15/13 at 12:51 pm to AlxTgr
OK. Just found this 1950's gem of a video (kinda reminiscent of the old PSA films from the 60s).LINK The audio is somewhat annoying but the education is there.
The meat of the matter (pun intended)is exactly what is needed if one was a mind to buy a side or quarter or sub primal cut of beef`and learn how to reduce it down to family sized portions.
Be prepared to see some professional butchering as you watch this video.
The meat of the matter (pun intended)is exactly what is needed if one was a mind to buy a side or quarter or sub primal cut of beef`and learn how to reduce it down to family sized portions.
Be prepared to see some professional butchering as you watch this video.
Posted on 5/15/13 at 5:39 pm to AlxTgr
quote:
That would be cool.
Well...not exactly as I remembered it. But here it is.
BBQ fans, brace yourselves: "Pork butt" will soon be a thing of the past.
In an effort to boost sales just ahead of the U.S. grilling season, and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal.
The revised nomenclature emerged after two years of consumer research, which found that the labels on packages of fresh cuts of pork and beef are confusing to shoppers, said Patrick Fleming, director of retail marketing for trade group National Pork Board.
A stroll down the meat aisle had become baffling for shoppers looking for a steak. When they would see packages of "butler steak" or "beef shoulder top blade steak, boneless, flat iron" - they would walk away with an empty cart, said Trevor Amen, director of market intelligence for the Beef Checkoff Program.
So recently, the National Pork Board and the Beef Checkoff Program, with the blessing of officials with USDA, got the nod to update the Uniform Retail Meat Identification Standards, or URMIS. Though the URMIS system is voluntary, a majority of U.S. food retailers use it.
So pork and beef industry officials say they hope the new names will show up in stores nationwide by this summer's grilling season.
If it does, the lowly "pork chop" will be gone. Instead, grocery retailers could be stocking stacks of "porterhouse chops," "ribeye chops" and "New York chops." The pork butt - which actually comes from shoulder meat - will be called a Boston roast.
"One of our biggest challenges has been the general belief among consumers that a pork chop is a pork chop," said Fleming. "But not all pork chops are equal, and not all pork chops are priced equally."
So much for pork being known as the other white meat--a label the pork industry used for years to lure consumers away from chicken.
In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver Steak. Not all names in the meat counter will change - ground beef will still be ground beef
The new retail names will also come with new labels for retail packages, which will tell consumers what part of the animal's body the cut comes from, as well as include suggested cooking instructions.
This marketing move comes at a challenging time for the nation's livestock sector, which has wrestled with historic high grain prices and devastating droughts.
Overseas demand for U.S. meat has cooled as both Russia and China have concerns about possible traces of the feed additive ractopamine, which is used to make meat leaner. That has protein clogging the nation's supply chain and the supply pork and beef in commercial freezers hit a record high for the month of February, according to Agriculture Department data.
Also domestic sales have been slow as the relatively cool spring has quashed consumer interest in breaking out the backyard grill.
While fresh beef and pork cuts have official names that are approved by USDA, compliance with using those naming conventions is voluntary for the industry, said Sam Jones-Ellard, spokesman for USDA's Agricultural Marketing Service.
"There won't be any changes to our naming conventions, but we're supportive of this," Jones-Ellard said. "Anything that simplifies the names of cuts of meat is a good thing for consumers."
At least one section of the meat department will stay the same: A spokesman for the National Chicken Council said Wednesday that no such plans are in place to change the names of chicken cuts. A chicken breast, the official said, will remain a breast.
Copyright 2013 Thomson Reuters.
Posted on 5/16/13 at 11:58 am to tigerfoot
I cook the enitre clod the same as a brisket and I actually prefer it. They run about 20 lbs. many. Texas BBQ places and all in Lockhart, Texas cook it.
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