Tri-tip steak is a popular cut following a muscle group, including muscles from the thigh, originating from the bottom sirloin butt subprimal cut. Once this 1 ½ to 2 ½ pound cut is removed, the ...

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...

Remove from the hot oil using a slotted spoon and drain on kitchen paper. For the steak, heat a ridged grill pan until hot. Brush the steaks with some of the vegetable oil. Season on both sides ...

Cutting meat against the grain shortens the length of the muscle fibers for a more tender bite. Here’s how to identify the ...

Steak is one of the pricier ... kabobs. "Top sirloin steaks are a great option to have something lean but also tender and flavorful for your beef kabobs." Dommen also mentions another cut from ...

All sirloin cuts should be cooked quickly and over a high heat to maintain the tenderness and flavour so prized in these cuts.

After a successful trial run, Sweetgreen has introduced steak as a protein option across the country. But what cut of beef ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared ... temperature to make jerky. Sirloin cuts make sirloin steaks or tri-tip roasts/steaks (commonly ...