Home¬†¬†|  Contact Us      
Rotating Image
Sirloin Tip Center Steak
 
Sirloin Tip Center Steak
  • IMPS/NAMP - 1167E
Cut Description
  • Prepared from Item #167E Beef Round, Sirloin Tip (Knuckle), Center Roast by cutting across the grain or at right angles to it, if necessary, to get the desired portion size or thickness
  • One of the more than 29 beef cuts that qualify as lean
  • A less expensive beef cut that provides good profit opportunities
Aliases
  • Round, Sirloin Tip (Knuckle), Center Steak (IM)
Preparation Information
Beef Knuckle is suitable for a variety of cooking methods. Both dry and moist cookery can be utilized. Ideal with a tenderizing marinade. For best eating quality, cook only to medium rare. Great when enhanced with value-added marinades, sauces, accompaniments and side dishes.
Recommended Menu Applications
  • French dip/Italian beef sandwiches
  • Philly cheese steak
  • Fajitas
  • London Broil
  • Pot roast
  • Roast beef
  • Rotisserie/spit-roasted beef
  • Shredded beef (Mexican/barbecued beef)
  • Skewered steak/satay
  • Sliced beef in gravy/bbq sauce
  • Steak
  • Steak, breakfast
  • Steak, cubed/chicken fried/fingers
  • Stew/Pot Pies/Turnover
  • Stir-fry
  • Stroganoff
  • Beef sandwiches
  • Pasta toppings (grilled)
  • Salad toppings (grilled)
  • Hash
Ordering Tips
  • Quality grade
  • Removal of fat (peeled)
  • Whole or split
  • The Knuckle subprimal is separated from the top (inside) round and the bottom (gooseneck) round between the natural seams. All bones and cartilages are excluded
  • Cuts in the IMPS/NAMP 167 series include specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included
Printer Friendly Version
Funded by The Beef Checkoff  |  About Us  |  Privacy Statement  |  © 2016 Beef Foodservice
Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >