I haven’t been grilling for very long, but made an excellent shish kebab while living in New Hampshire, using sirloin tips. However, since moving to the Cincinnati area, I cannot find any meat that is labeled as such. I asked someone at a supermarket meat counter, and he sold me some meat (rump?) that I tried. It was WAY off what I had been getting as “sirloin tips”.
My question is, what do I have to request to get what is the same as sirloin tips in the Northeast? I feel like I’m not asking for the right item.
Yup… sirloin tips are kind of particular to New England. We even have turkey tips here. Now, what on earth are those called in other parts of the U.S.?
Flap meat. I buy the cryovac primals of it from BJs club (20# or so at a time). I know you can get them at other locations, and any butcher can certainly order it for you… I often have to ask at BJs for a meatcutter to weigh and give it to me.
If they don’t understand that term, find another butcher! Or… ask for the same cut of meat that they use for their marinated steak tips.
It’s as tender and flavorful as many expensive cuts of steak, and the quantities I buy (though I have to butcher down to smaller pieces, and freeze) I get it for about $3.59/lb. They sell them (post cutting) for about $5/lb (on sale) :eek:
I’d love to buy ribeye steads, but as they are usually $8+/lb, they fall outside my frugal price range… unless I’m splurging… and even then, I’d prefer a hunk of flap meat.
When we cut them, we cut the flaps into about 3/4lb pieces, and vacu-seal. If I want tips, I can cut them up, if I want a steak, I cook it whole. It’s also great cooked whole, then sliced VERY thin, london-broil style, and over salad.
Or… ask for the same cut of meat that they use for their marinated steak tips.