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A Few Beefy Questions

post #1 of 7
Thread Starter 
I bought some steaks labelled "sirloin cap steak" What is this and what is a good way to cook it? Can I just throw it on the grill with some salt and pepper, or should I marinate it first? Or does it need to be cooked slowly in some liquid? I was also have a x rib roast in the freezer, at what temp and how long should I cook that?
post #2 of 7
It's part of the top sirloin butt. It's not the most tender of steaks. Somewhat like a ball tip for texture. You can grill it, but it should be marinated first. A couple of jabs with the jaquard wouldn't hurt either. It works well in fajitas or stir fries where it's sliced thin and cooked fast.
post #3 of 7
I disagree with a lot of what Grayeaglem wrote.

The cap steak is also called the culotte steak -- you may be more familiar with the term and be better able to find recipes. It does come from the top sirloin butt. Unsurprisingly, it's a "cap." A unique muscle on the larger butt, separated by a layer of fat and membrane.

It cooks exactly like a "tri-tip." You can marinate it, but it's not really necessary. A decent piece doesn't require a jaccard. Broil or roast, do not braise. Cook to medium rare.

The keys to tenderness are the quality of the animal and slicing. A tender side of beef will produce a tender culotte, and a tough beef a tough culotte. Go for "Choice" or better. It's a cut with a very distinct grain, and if you leave long fibers they will be hard to chew. So, slice thin and across the grain.

post #4 of 7
Coulotte it is but it is also known as the mouse in journeyman's terms but not to be confused with the flap or lifter what was once turned into stew meat or ground beef. Actually most of the trimming that are now sold this way were often just ground up, made into cubed steak or turned into stew meat. (At least that was my experience when I worked in the meat department of a large SE based Grocery)

Considering that the selection of cuts and the qualified butchers to provide them is shrinking these days, there have been some very creative uses of the crappier cuts of meat. That way they can call it a steak and get their 5.99lb (or what ever). It's kinda like charging 6.99lb for a flat iron "Steak". Originally off the chuck, the dang thing didn't exist until it was developed by the University of Nebraska (and Florida) just a few years ago. It is not as "tasty" nor as economical as it once was.

IMHPO these cuts of meat are not very flavorful when they stand alone with-out some form of marinade and/or sauce. I'd say they wouldn't be too bad in a Fajita or stirfry but they are really best suited for grinding or in stew.
post #5 of 7
Tonywade, Board_de_laze gave me priceless advice in the following thread. I'm still using that advice to this day, with amazing results. Hope that helps you as well:

post #6 of 7
Also known as the Top Cap.
When cut into portions, it's often called the Baseball cut. It blows up round, kinda like a baseball.... when cooked over high heat.

This muscle has a higher moisture content then your other sirloin muscles....which is why it puffs up.
It can't handle aging as well either....will go to the liver flavor side after about 12-15 days....the rest can go to 30 without a problem.

Jaccarding can help, so can marinading. Neither is a must.

If you like your steaks rare to mid rare...this is a decent cut. Medium and beyond...it performs a lot like a tri tip or ball tip. Needs lipstick.
post #7 of 7
Slightly off topic..but bear with me.

The 'next' flat iron steak will likely be the 116G in the Meat Buyers Guide.
I'm not sure when this cut will actually be in print in the MGB...probably the next time USDA's Steve Olsen updates it.

It's also known as the Denver Steak...comes off the Chuck Roll. It's a excellent piece of meat. You can learn more about it on the Beef Innovations Group website.

If you can get yourself a neck-off chuckroll....this steak is a must try....especially hi choice or prime.

The flavor and texture are simply outstanding.
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