Round Primal. Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef. Butcher's Note. Sometimes referred to as the “Beef Hip.”. Share this cut. Rib-eye steak. Rib-eye is one of the most popular steak cuts, as it is very marbled, so full of flavour and very tender. Recommended cooking method: Grill as a steak, or roast. Flap meat. Flap meat has a lot of flavour, is marbled and tender. Recommended cooking method: Grill as a steak, and great in the French ‘bavette’ style. Tri-tip
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Cover the Dutch oven with the lid, and put it in the oven. Cook for 2 to 3 hours, until the meat is fork-tender. Remove the sirloin tip from the braising liquid and set aside to rest. Strain the braising liquid and return it to the stove. Cook over medium-low heat until it has reduced to ½ or ¼ of the original volume.

It consists of eye of round roast and eye of round steak. The roast is a popular choice for roast beef sandwiches. You can also bake or braise it and enjoy it as a roast. Marinate eye of round steak, then cook it on a grill or in a skillet. Sirloin tip: The sirloin tip, also called knuckle, consists of sirloin roasts and steaks. You can also

Preheat your cast-iron grill pan over medium-high heat. Once heated, place the steaks and add the fresh herbs and garlic to the pan. Cook for approximately 3-4 minutes per side for medium-rare. After that, place a tablespoon of butter on each side of the pan. Drizzle the melted butter over the steaks using a spoon.

Step 1: Marinate the steak tips. In a zip lock bag, combine the Worcestershire sauce, soy sauce, olive oil, red wine vinegar, brown sugar, and minced garlic. Add the sirloin steak tips to the bag, seal it tightly, and massage the marinade into the meat.
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  • eye of sirloin tip steak