BEEF
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MODULE 8
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PRODUCT INFORMATION, ROASTS
Sirloin
(Beef Sirloin, Beef Top Butt)
184, 184A
Beef Loin, top sirloin Butt, Boneless
184B
Beef Loin, top sirloin Butt, Center-Cut, Boneless, Cap Off (IM)
184D
Beef Loin, top sirloin, Cap (IM)
184E
Beef Loin, top sirloin Butt, Boneless, 2-piece (184B +184D)
184F
Beef Loin, top sirloin Butt, Center Cut, Boneless, seamed, 2 pieces
(smaller
piece referred to as Baseball Cut)
n
Boneless cut located between the short loin and round, separated from the bottom sirloin
through a natural seam
n
Cooked as a roast for sandwiches and sliced beef salad
185B
Beef Loin, Bottom sirloin Butt, Ball tip, Boneless (IM)
(Beef Ball Tip, Beef Sirloin)
n
Less tender than Top Sirloin
185C, 185D
Beef Loin, Bottom sirloin Butt, tri-tip, Boneless (IM)
(Beef Tri-Tip)
n
A west coast favorite and one of the “best kept secrets”
n
Classic cut grilled in the Santa Maria BBQ
n
Triangular shape provides varying degrees of doneness
n
Can be roasted, grilled, broiled or done on the rotisserie
n
A multitude of serving ideas – sliced with sauce or relish, in sandwiches, as London Broil,
as beef hash, or sliced in BBQ
Round
166B
Beef Round, Rump and shank Partially Off, Handle On
(Baron of Beef,
Steamship Round)
n
A classic
n
Impressive for carving stations or hot buffets
168
Beef Round, top (Inside), untrimmed
169
Beef Round, top (Inside)
169A
Beef Round, top (Inside), Cap Off
n
Buffet carving classic
n
Leftovers great for use in sandwiches or salads
7
166B
