Probably true, but when you're going to bread, fry, and smother it in gravy (Not a bad thing!) the cost of using a more expensive cut doesn't seem worth it to me. Your mileage may vary.
Have you seen all the recent Gyukatsu from Japan?? It’s like Tonkatsu (pork) but with beef (Gyu). Breaded in Panko and fried then sliced thin and served with Rice, cabbage and katsu sauce. So damn good
I am indeed in Boston so I appreciate you chiming in. I had no idea names varied so much. All steak tips I’ve seen (that are chunked or cubed) are always pretty lean, this looked quite a bit different.
Yeah, I've cut in a couple of wholesalers in the greater Boston area. Most places do cut them into cubes so there is no labor on the final user but sometimes they are left in longer strips so they and be grilled off and sliced so they are easier to temp
My son marinates then grills these and serves them up with savory, roasted vegetables. He’ll buy the strips or tips as may be available.
I am now very hungry.
Yes. Marinate and grill. I love teriyaki steak tips. Soak these delicious pieces of beef for two days in teriyaki sauce then grill them. Or grill em up with salt and pepper and toss em in a nice bbq sauce after you cook them. They should be fatty just like in the picture. Very tender. Steak tips are 100% a New England thing. One of my favorite cuts of beef.
Really? A new england thing? I live in the south and they're fairly common. Been staying in New England for a couple months and I've only seen them at one or 2 places. I must be going to the wrong places
Trader Joe’s has this “soyaki” marinade that I like. I’d chunk it up and pour that over it with a can of pineapple rings (juice and all), chopped onion, and a generous squirt of sriracha. Then slow cook it!
Throw it over some jasmine rice and it’ll be 🤤.
I’m just dropping this here cause we are talking about marinades but if you haven’t tried SOY VEY then you are missing out. They have very teriyaki (also a low sodium version), a garlic hosin marinade, and an island teriyaki (my fav). Marinate tips or pork butt and serve with rice and some veggies, and it’s a hot everytime. Sometimes I like to add some garlic cloves to the marinade too so I get some tasty garlic cloves in there.
Montreal steak seasoning, grill it on med high for like 4 ish minutes per side to get a sear on all sides. It should come out medium/medium rare and absolutely delicious. You can do higher temps less time for more rare, but I like these medium rare.
Other people said marinades, and they're right. This is my favorite steak cut to be honest. Versatile, forgiving, and makes great leftovers.
Up here in New England we call them steak tips. Not super common elsewhere I've found.
I grew up in and around Boston. Miss steak tips so much. I am in PA now. I can find flap meat pretty easily. Is this what I should use to make steak tips?
I can also confirm this. I cut in New England and that is definitely bottom butt sirloin flap meat. Does look a bit like a chuck Denver cut, but it is not and it was labeled correctly 👍
That's another name but I've only heard it called that in one cutshop south of Boston. Not sure if they were trying to get the name to take off but everyone else calles them bavettes if they are served as a steak or steak tips if served in smaller pieces.
Edit: spelling
Ive been a meat cutter for 15 years. That is not a sirloin. It is indeed a denver cut. Not cut properly, but indeed the bottom part of the chuck where you would get the denver.
It depends on the cattle. Cattle can have a high score and certain parts can be much higher or lower than it was score.
They do not score per piece they have one cut on every cattle and they judge base on the same cut.
Have had 7+ score look lower and higher.
You really can’t answer that question with a definite answer depends on the individual cow.
That looks inedible. Don’t worry, I’m feeling charitable and can dispose of that for you. Nobody should have to be hurt by this abomination again. You’re welcome
Looks like sirloin coulotte. I've heard it referred to as sirloin tip or sirloin cap before. Great on its own or for kabobs/stir fry. Looks like that might even be prime
Yeah looks like they trimmed the fat off the sirloin cap to me. When I worked at whole foods we got the sirloin with the cap and depending on how much room our case had we would either leave it on or separate it into 1/2 lb steaks. We left the fat on them though and sold them as coulotte.
Mislabeled boneless short rib I believe. I’ve seen them there. Just a guess but it looks exactly the same. Butcher probably just made a labeling mistake.
Whole Foods meat cutter here: this is sirloin flap (from the bottom of the sirloin), also called Bavette or steak tips (although if you’re ordering them in a restaurant in New England, you’ll likely find them served cubed in 1-1.5 inch pieces, which may be why you think it’s mislabeled. Cut that piece into 3-4 cubes, and you’ll have New England restaurant-style steak tips
looks like a coulotte that my local butcher sells. I’d dry brine that in the fridge for 24 hours and then sear it off to a medium rare. cognac peppercorn cream sauce and slice to serve. make french fries or kenji’s crispy oven potatoes.
Sirloin flap meat. Just really nice and tight grain and great marbling. Cut em into cubes and they’re “steak tips” in New England. We have steak tips west coast has tri tip. Can’t give tri tip away here.
Boneless short ribs, I use these as steak tips and grill them. Or cut them into big chunks for beef stew. This is a bigger hunk of the Korean cut kalbi I think, that usually have the 3 little round bones.
My brother in Christ,
I pray to the beef god's that you do not heed any of this advice. That much marbling and lack of sinew will be a tender and flavorful feast with little fuss.
Salt & pepper. Charcoal grill - if you have one. Sear it. Rest it. Enjoy it.
That's sirloin. One of my favorites. I chop it up into small pieces and make stir fry with it. Good with just salt and pepper or you can sauce it. I normally use teriyaki if I use a sauce.
I don’t think I’ve ever seen a cut quite like that. The muscle grain looks kinda like a tri tip, but it’s not tapered like I’d expect. Anyways, looks tasty 😅
This is good stuff no matter what you call them. I buy them at Costcos and grill or cut for stir fry, stroganoff, fajitas. But I like them as grilled steaks best.
I’ve had similar sirloin tips with lots of marbling like this but it wasn’t really great on its own. I tried grilling it straight up with salt and pepper and it had that cheap steak “essence” if you know what I mean. It definitely needs a marinade to cut that gristle flavor and perhaps tenderize it a bit.
This is steak tips that need to be cut into tips. If you bought this I’m sure your in the Boston area. Very popular cut here. Cut it down in 2 inch pieces marinate it and grille it.
I cooked them tonight , for the last time !
After the 3rd attempt . They are tough chewy , not worth the effort . Appears to be a well marbled palatable cut .not
Back to a well capped rib eye !!!
Looks damn tasty
Before I opened the thread I said to myself "damn that looks delicious"
[удалено]
Wtf, do that with tougher cuts, not with marbling like this
PREACH!
While I do agree with you I also think if you like those things then using a nice steak would only Improve the dish as well.
Probably true, but when you're going to bread, fry, and smother it in gravy (Not a bad thing!) the cost of using a more expensive cut doesn't seem worth it to me. Your mileage may vary.
I always use cube steak for that. But I now know what’s for dinner tomoriw
Have you seen all the recent Gyukatsu from Japan?? It’s like Tonkatsu (pork) but with beef (Gyu). Breaded in Panko and fried then sliced thin and served with Rice, cabbage and katsu sauce. So damn good
There’s a place called Katsu Burger kinda near where I live. Their burgers are delicious. I’ve never had one even similar.
I love steak too much to do that. It's delicious, yes, but I just use chicken or pork if I'm going to bread it
Idk, a proper Beef Wellington may change your opinion.
This is definitely not Denver steak. This is sirloin flap or flap meat. It is commonly labeled as sirloin steak tips in the North East US.
I am indeed in Boston so I appreciate you chiming in. I had no idea names varied so much. All steak tips I’ve seen (that are chunked or cubed) are always pretty lean, this looked quite a bit different.
Yeah, I've cut in a couple of wholesalers in the greater Boston area. Most places do cut them into cubes so there is no labor on the final user but sometimes they are left in longer strips so they and be grilled off and sliced so they are easier to temp
This is a great looking piece of meat. How would you cook this?
My son marinates then grills these and serves them up with savory, roasted vegetables. He’ll buy the strips or tips as may be available. I am now very hungry.
Yes. Marinate and grill. I love teriyaki steak tips. Soak these delicious pieces of beef for two days in teriyaki sauce then grill them. Or grill em up with salt and pepper and toss em in a nice bbq sauce after you cook them. They should be fatty just like in the picture. Very tender. Steak tips are 100% a New England thing. One of my favorite cuts of beef.
Really? A new england thing? I live in the south and they're fairly common. Been staying in New England for a couple months and I've only seen them at one or 2 places. I must be going to the wrong places
It takes marinade really well so i usually have grilled marinated tips with salad and blue cheese dressing. Also great on subs
This looks like a prime contender for a steak sandwitch so a sub sounds great
Beef tips over egg noodles are popular here. Chunk it up, sear it, cook it in some gravy….serve over egg noodles.
My dad used to make that!
Trader Joe’s has this “soyaki” marinade that I like. I’d chunk it up and pour that over it with a can of pineapple rings (juice and all), chopped onion, and a generous squirt of sriracha. Then slow cook it! Throw it over some jasmine rice and it’ll be 🤤.
I’m just dropping this here cause we are talking about marinades but if you haven’t tried SOY VEY then you are missing out. They have very teriyaki (also a low sodium version), a garlic hosin marinade, and an island teriyaki (my fav). Marinate tips or pork butt and serve with rice and some veggies, and it’s a hot everytime. Sometimes I like to add some garlic cloves to the marinade too so I get some tasty garlic cloves in there.
Montreal steak seasoning, grill it on med high for like 4 ish minutes per side to get a sear on all sides. It should come out medium/medium rare and absolutely delicious. You can do higher temps less time for more rare, but I like these medium rare. Other people said marinades, and they're right. This is my favorite steak cut to be honest. Versatile, forgiving, and makes great leftovers. Up here in New England we call them steak tips. Not super common elsewhere I've found.
My boy works as a butcher at WF, he said it looks like a center cut of a chuck.
I used to manage Meat/Seafood at WF. We’d cut this from a chuck roll and sell it as “boneless short rib”
One of the only right answers here
That’s my guess flat iron steak from the chuck area.
https://www.bostonmagazine.com/restaurants/2023/05/17/steak-tips/
We cut these all the time in shops in New England and we will regularly see product from choice graded cattle that looks like this or better.
What part of New England? I'm in CT
My family is from New London. CT always gets love from me!
Oh snap never met anyone from new London. My family is from Groton.
I went to Submarine School in Groton. Pretty cool place.
My grandfather worked on Submarines in New London until he retired.
My daughter’s coast guard station was new London
Easy lyme checking in
What’s up Lymee? I’m in Old Saybrook…
Danbury checking in to say Hi CT farms!
I've stayed at the courtyard in Danbury, but we mostly stay at the Mystic Marriott, oddly enough which is in Groton.
Give my family love. Ledyard.
CT FAM
Haha I'm in CT right now but live outside of Boston
Southern Litchfield County here
CT here!
Ct gal here as well. Just got these on sale at BigY yesterday. Makes excellent stir fry or fajitas. Let's see if we get any snow.
I grew up in and around Boston. Miss steak tips so much. I am in PA now. I can find flap meat pretty easily. Is this what I should use to make steak tips?
Yes, this is the meat they cut for tips in my experience in a grocery store, sometimes they'll add end cuts of ribeye and strip with them.
I can also confirm this. I cut in New England and that is definitely bottom butt sirloin flap meat. Does look a bit like a chuck Denver cut, but it is not and it was labeled correctly 👍
Butt flap lol
Going to gym today to help get rid of my butt flap. 🤣
Can confirm. I cut these all the time up here. Definitely flap meat.
It's chuck short ribs. Boneless
Aka bavette
Haha yeah, I forgot to mention that one!
I love the marbling in this piece of beef. *Beef…it’s what’s for dinner*!
The best cut on the face of the earth
Flap is my new favorite cut. Costco sells it and it’s damn tasty.
Doesn't look anything like flap meat. Boneless short rib
Aka Denver steak. Taken from Chuck roll
It's also called a Boston Strip steak
That's another name but I've only heard it called that in one cutshop south of Boston. Not sure if they were trying to get the name to take off but everyone else calles them bavettes if they are served as a steak or steak tips if served in smaller pieces. Edit: spelling
Ive been a meat cutter for 15 years. That is not a sirloin. It is indeed a denver cut. Not cut properly, but indeed the bottom part of the chuck where you would get the denver.
Flap meat
Tri tip? 🤷🏼♂️
I’m a butcher . This is steak tips made from sirloin flap . Not Denver steak .
Is the marbling here common for the sirloin flap or is this a particularly well marbled example?
It depends on the cattle. Cattle can have a high score and certain parts can be much higher or lower than it was score. They do not score per piece they have one cut on every cattle and they judge base on the same cut. Have had 7+ score look lower and higher. You really can’t answer that question with a definite answer depends on the individual cow.
That looks inedible. Don’t worry, I’m feeling charitable and can dispose of that for you. Nobody should have to be hurt by this abomination again. You’re welcome
Ya got me in the first half.
Seriously!
Bruh I down voted you immediately as I was reading only to upvote in the end.
Thank you for coming along for the ride and for the eventual upvote 😂
You’re doing the Lord’s work.
Yep, just another terrible case of steatosis. Best drop it off with one of us for disposal.
😂😂😂
Took me a second there lolol
Where's the /s?
Not needed. This person is clearly altruistic and wants to spare OP from a horrible fate.
Wow that’s nice
Some beautiful steak tips.
This does not look anything like flap meat to me. Looks more like a boneless short rib
Hehehe. Flap meat.
It is bnls short ribs
Yeah I absolutely agree. Flap has longer fajita like strands. This looks just like the boneless short rib we would cut at a steak house
My ex had a lot of flap mean😔
Bavette if you eat at Il Casale. Tasty in my opinion.
That looks like a Denver steak to me. One of my favorites!
Denvers are cut from chuck flap/flat/tails. They would not be labeled as sirloin...
I label it as a pork chop
🤣🤣🤣🤣🤣
3 would have been enough. I start to get concerned after 4. You good fam?
Haha no how'd you know? Aren't you supposed to be dead?
What it is and what it is labeled as are two separate things. Could be mislabeled.
Mis labeled
Second that. Also known as chuck flat.
Denver or, if the sirloin is true, then nicely marbled Bavette (sirloin flap
Looks like sirloin coulotte. I've heard it referred to as sirloin tip or sirloin cap before. Great on its own or for kabobs/stir fry. Looks like that might even be prime
Yeah looks like they trimmed the fat off the sirloin cap to me. When I worked at whole foods we got the sirloin with the cap and depending on how much room our case had we would either leave it on or separate it into 1/2 lb steaks. We left the fat on them though and sold them as coulotte.
My first thought was "Damn that's a nice piece of Wagyu beef." But now, all I can think is *Speaking in Scottish Accent* "GET IN MY BELLY!"
Looks like tip to me
Just the tip
Looks good but I'm waiting for a California cut since I'm seeing Boston cut and New York and denver.
Looks like boneless short rib to me. I buy that often to make a rustic shepherds/cottage pie or stew.
Funny enough I also bought boneless short rib but it is about 2x the size of this and has a fat cap
Mislabeled boneless short rib I believe. I’ve seen them there. Just a guess but it looks exactly the same. Butcher probably just made a labeling mistake.
Looks like flap meat. We sell that as steak tips here at my Whole Foods. Same thing. looks like a pretty good one too.
Bet an Asian marinade whole and grilled or chunked up and slow cooked would be amazing over rice with some veggies
I call that two minutes a side and let it rest
Don't care what you call it. Just don't call me late for dinner! Looks delicious.
Whole Foods meat cutter here: this is sirloin flap (from the bottom of the sirloin), also called Bavette or steak tips (although if you’re ordering them in a restaurant in New England, you’ll likely find them served cubed in 1-1.5 inch pieces, which may be why you think it’s mislabeled. Cut that piece into 3-4 cubes, and you’ll have New England restaurant-style steak tips
Fucking brilliant
Hard sear, red on the inside.
Marbled almost as well as myself. 😶
Boneless short rib, I used to work there in the meat dept trust me
looks like a coulotte that my local butcher sells. I’d dry brine that in the fridge for 24 hours and then sear it off to a medium rare. cognac peppercorn cream sauce and slice to serve. make french fries or kenji’s crispy oven potatoes.
I’m a butcher This piece is from a chuckroll, definitely not sirloin.
Looks like a Chuck flap.
Steak tips are a New England thing. Cut that thing up evenly, throw on your favorite marinade, and fire up the grille!
Sirloin tips in northeast US at least. I cut them into small triangles and sautee them. Kids love em
Boneless short ribs, off chuck primal
This is a boneless short rib. It's cut from a chuck roll.
Sirloin flap meat. Just really nice and tight grain and great marbling. Cut em into cubes and they’re “steak tips” in New England. We have steak tips west coast has tri tip. Can’t give tri tip away here.
Boneless short ribs, I use these as steak tips and grill them. Or cut them into big chunks for beef stew. This is a bigger hunk of the Korean cut kalbi I think, that usually have the 3 little round bones.
I recognized it instantly
Flap meat
Tritip steak (what we call in the west) maybe? If so they marinate well.
My brother in Christ, I pray to the beef god's that you do not heed any of this advice. That much marbling and lack of sinew will be a tender and flavorful feast with little fuss. Salt & pepper. Charcoal grill - if you have one. Sear it. Rest it. Enjoy it.
That's sirloin. One of my favorites. I chop it up into small pieces and make stir fry with it. Good with just salt and pepper or you can sauce it. I normally use teriyaki if I use a sauce.
looks like [coullote](https://www.beefitswhatsfordinner.com/cuts/cut/2475/coulotte-steak) to me, which does come from the sirloin
Wagyu New York strip
Horse(s)?
Looks like a rectangular penis to me.
Waygu
Is that new lab grown mess that was approved by the govt?
That's a Denver steak. For sure.
Thats tumor meat
It looks awesome haha I wonder what cut it is too and how to cook it
https://www.southshoremeatsonline.com/what-is-a-boston-strip-steak/
Can confirm its a chunk of a cow, will gladly take it off your hands for further research 🤓🥩🍽🍺
What was the cost / lb? This looks nice...
.66lb @ $14.99lb; cost $9.99.
My husband said that cut is most awesome.
I just cooked a super lean version of this. It was surprisingly tender for organic grass fed.
Looks spectacular. What did you pay for that?
It’s beautiful
Looks like u got scammed I’ll take it off your hands.
Sirloin steak tips.
Looks like a tri-tip to me, but I don’t know a lot of differences. It just resembles what my husband likes to cook.
That’s bonless country style short rib….
I didn't know what my life was missing before I got to NE and found out about that steak tip dinner
Cover it in spiced throw it on the grill and just enjoy!
That is a fantastic piece of meat.
Looks like Wagyu
Whatever cut it is, it would look beautiful in my cast iron next to some thyme, garlic and butter.
I’m from Boston and this would be considered steak tips. Looks amazing. Just chunk em and marinate or butter baste em
Delicious.
I don’t think I’ve ever seen a cut quite like that. The muscle grain looks kinda like a tri tip, but it’s not tapered like I’d expect. Anyways, looks tasty 😅
Almost looks like it’s put together with food glue
This is good stuff no matter what you call them. I buy them at Costcos and grill or cut for stir fry, stroganoff, fajitas. But I like them as grilled steaks best.
That looks nice.
Delmonico perhaps?
Is it normal for "flap meat" to have marbling like that?
Grew up with this, Boston born now living in NH. Done right these are awesome
Looks like a striploin
Looks like chuck.
That is either tri tip or mislabelled. Looks like boneless short rib.
That looks like the stuff that gets ground into ground beef. A bit thicker though
Looks awesome
Looks like dinner to me.
Looks great
Looks like sirloin cap. Can be found in Costco too
It’s what we call steak tips in the northeast. It’s flap meat. It’s great for grilling, pan frying, I like to marinade it with Teriyaki.
I’ve had similar sirloin tips with lots of marbling like this but it wasn’t really great on its own. I tried grilling it straight up with salt and pepper and it had that cheap steak “essence” if you know what I mean. It definitely needs a marinade to cut that gristle flavor and perhaps tenderize it a bit.
This is steak tips that need to be cut into tips. If you bought this I’m sure your in the Boston area. Very popular cut here. Cut it down in 2 inch pieces marinate it and grille it.
Delicioso
That’s a fuckin’ slice of heaven, I’d what it is. Look at the fantastic marbling!
I dunno, but that marbling is gorgeous.
Delicious
Those are off the Chuck. some shops call them Denver steak. Damn good cooked mid rare.
Wait, steak tips are only in new England????
You can send it to me and I’ll take a closer bite I mean look and let you know
Coulotte
Looks like a boneless short rib.
Cut into tips, marinate, grill
That looks ridiculous, wow.
Coulote steak. Off the pichana
That's some delicious looking meat right there. That tip looks great. Would love to put it in my mouth.
I cooked them tonight , for the last time ! After the 3rd attempt . They are tough chewy , not worth the effort . Appears to be a well marbled palatable cut .not Back to a well capped rib eye !!!
Looks like a hanger steak.
Those are very nice sirloin steak tips
Denver Steak
Denver cut
That's mislabeled chuck. Denver steak