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No baseball cuts? Would that not maximize profitability of the primal?
I think the Sirloin is the cut of poor men but also of connoisseurs.
I have eaten Sirloin in my life that is better than the majority of Filet steaks I have eaten.
Sirloin is the best kept secret in the world of steaks.
My stepfather never ate anything but Filet and Ribeye until I turned him on to sirloin, and now he cannot get enough! He loves the flavor!
Looks like that meat has been punctured, … I will say that I have had un-tenderized top sirloin butt that is really great, not sure why you would possibly include contamination from tenderizing the meat. Hard to say premium if you are mechanically tenderizing your meat. If I’m wrong let me know and I apologize for the comment. Generally I think if it has been mechanically tenderized you have to cook it to a much higher temperature, like ground beef. I think Kirkland had a lawsuit over it after an e coli issue. In 2012, after an E. coli outbreak in Canada linked to blade-tenderized steaks, Costco began voluntarily labeling its mechanically tenderized beef. Just seems like bad practice.
Good stuff, thanks.
Filet Mignon is flavorless pomp. Sirlion steaks have good flavor and poor people food tends to be more nutritious and flavorful, i.e. bbq ribs, beef brisket, collard greens and offal.
Where in the world do you find prime sirloin?
Costco of course
HEB in Texas.