- Top
sirloin is a cut of beef from the
primal loin or
subprimal sirloin. Top
sirloin steaks differ from
sirloin steaks in that the bone and the tenderloin...
- The tri-tip is a
triangular cut of beef from the
bottom sirloin subprimal cut,
consisting of the
tensor fasciae latae muscle. Untrimmed, the tri-tip weighs...
- (called the rump
steak in
British butchery) is cut from the sirloin, the
subprimal posterior to the
short loin
where the T-bone, porterhouse, and club steaks...
-
considered very flavorful. The USDA NAMP / IMPS
codes related to this
subprimal cut are 181A and 184. 181A is
obtained from 181
after removing the bottom...
-
section of a
steer or heifer. The
steaks are cross-cut from the top
blade subprimal, also
known as Infraspinatus. It is
becoming more po****r and profitable...
-
shoulder tender, the top
blade and the clod
heart and is one of two
chuck subprimal cuts. It is
often divided into its
three separate muscle cuts for retail...
- ground, as it is
typically a
tough and
fatty meat. The loin has
three subprimals the
short loin, from
which the T-bone and
porterhouse steaks are cut if...
-
preparation for
resale to retail, they "broke" the meat down from
quarters to
subprimal cuts and
boned them
prior to shipping.
Retailers used
these meat jobbers...
-
section of a
steer or heifer. The
steaks are cross-cut from the top
blade subprimal, also
known as Infraspinatus. They have a line of
tough connective tissue...
-
considerable expense, as the beef must be
stored near
freezing temperatures.
Subprimal cuts can be dry aged on
racks either in
specially climate-controlled coolers...
