Thread: What do packing houses do with bottom sirloin?

"A Moose in Love" <[email protected]> wrote in message
news:[email protected]..
> There is only one store in my area that sells bottom sirloin(that I
> have seen). It's not a bad cut of meat. Sometimes it needs trimming
> of a tad of gristle here and there. Can be dry cooked; has a bit of a
> chew.
> Since this is the only shop that sells the stuff, my question is:
> What do packing houses do with the rest of the bottom sirloin that
> isn't sold?(as bottom sirloin).
> Grind it up? Stew beef?

You don't say where you are, but maybe they ship it to the northeast. It's
common in the supermarkets here, and often on sale. I've been using it for
ke-babs for years.

Keith

On Aug 19, 6:12*pm, "Keith" <kblak...@hotmail.com> wrote:
> "A Moose in Love" <parkstreetboo...@gmail.com> wrote in messagenews:[email protected]..
>
> > There is only one store in my area that sells bottom sirloin(that I
> > have seen). *It's not a bad cut of meat. *Sometimes it needs trimming
> > of a tad of gristle here and there. *Can be dry cooked; has a bit of a
> > chew.
> > Since this is the only shop that sells the stuff, my question is:
> > What do packing houses do with the rest of the bottom sirloin that
> > isn't sold?(as bottom sirloin).
> > Grind it up? *Stew beef?
>
> You don't say where you are, but maybe they ship it to the northeast. *It's
> common in the supermarkets here, and often on sale. *I've been using itfor
> ke-babs for years.
>
> Keith

I live in Kitchener, Ont. Canada. 60 miles southwest of Toronto.

On Fri, 19 Aug 2011 07:59:38 -0700 (PDT), A Moose in Love wrote:

> There is only one store in my area that sells bottom sirloin(that I
> have seen). It's not a bad cut of meat. Sometimes it needs trimming
> of a tad of gristle here and there. Can be dry cooked; has a bit of a
> chew.
> Since this is the only shop that sells the stuff, my question is:
> What do packing houses do with the rest of the bottom sirloin that
> isn't sold?(as bottom sirloin).
> Grind it up? Stew beef?

Tri-tip, sirloin steaks, butt roast, flap/hanger steak, ball or tip
roast.

Meat cuts are very regional. What's sold in one country/state/region
is not commonly sold in other regions.

-sw

"A Moose in Love" <[email protected]> wrote in message
news:[email protected]...
On Aug 19, 6:12 pm, "Keith" <kblak...@hotmail.com> wrote:
> "A Moose in Love" <parkstreetboo...@gmail.com> wrote in
> messagenews:[email protected]..
>
> > There is only one store in my area that sells bottom sirloin(that I
> > have seen). It's not a bad cut of meat. Sometimes it needs trimming
> > of a tad of gristle here and there. Can be dry cooked; has a bit of a
> > chew.
> > Since this is the only shop that sells the stuff, my question is:
> > What do packing houses do with the rest of the bottom sirloin that
> > isn't sold?(as bottom sirloin).
> > Grind it up? Stew beef?
>
> You don't say where you are, but maybe they ship it to the northeast. It's
> common in the supermarkets here, and often on sale. I've been using it for
> ke-babs for years.
>
> Keith

I live in Kitchener, Ont. Canada. 60 miles southwest of Toronto.

I meant the Northeast US. Bottom sirloin is often just called sirloin. If
your steak isn't specifically called top sirloin or one of the fancier cuts
like strip sirloin (which is cut from the short loin), you can be confident
that it's bottom sirloin. Sirloin tip (petite sirloin) is actually cut from
the round. If Canada uses the British cut conventions the above becomes all
hooey.

Bottom sirloin, if you can get a piece sliced thick enough, makes a terrific
London broil.

Keith

On Fri, 19 Aug 2011 17:12:09 -0500, "Keith" <[email protected]>
wrote:

>
>"A Moose in Love" <[email protected]> wrote in message
>news:[email protected]..
>> There is only one store in my area that sells bottom sirloin(that I
>> have seen).
>
>You don't say where you are, but maybe they ship it to the northeast. It's
>common in the supermarkets here.
>
>Keith

Talk about not saying where one is... duh