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Sirloin Tip Side Steak
Sirloin Tip Side Steak
  • IMPS/NAMP - 1167F
Cut Description
  • Prepared from IMPS Item #167F Beef Round, Sirloin Tip (Knuckle), Side 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
  • Breakfast Steak
  • Round, Sirloin Tip (Knuckle), Side 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
  • Roast beef
  • Fajitas
  • London broil
  • Pot roast (moist heat)
  • Roast beef
  • Rotisserie/spit-roasted beef
  • Shredded beef (Mexican/barbecued beef)
  • Skewered steak/satay
  • Sliced beef in gravy/bbq sauce
  • Steak (marinating recommended)
  • Steak, breakfast (marinating recommended)
  • Steak, cubed/chicken fried/fingers
  • Steak, Swiss
  • Stew/Pot Pies/Turnover
  • Stir fry (marinated)
  • Stroganoff
  • Beef sandwiches
  • Hash
  • Pasta toppings (grilled)
  • Salad toppings (grilled)
Ordering Tips
  • Quality grade
  • Removal of fat (peeled)
  • Whole or split
  • Cuts in the IMPS/NAMP 167 series include specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included.
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