A ball tip steak is cut from the ball tip of the round or sirloin. It is an economical cut that is quite popular in Michigan. Ball tip steak is also known as a bola, bell tip steak or butcher's heart.
Ball tip steaks are great for grilling and absorb rubs and marinades nicely, which makes up for their tendency to be tough. They are not as tender as T-bones or rib eyes but they still have a good flavor for the price. Ball tip steaks are best grilled, braised, pan-fried or pan-broiled. Ball tip steaks should be marinated prior to grilling in order to increase tenderness of the meat.Learn More
There are two types of steak tips, tri-tips and sirloin tips, and both come from the hindquarters. Tri-tips come from the cut of meat called the sirloin bottom and sirloin tips come from the cut of meat called round tip steaks.Full Answer >
The coulotte steak is one of more than 29 cuts of beef considered to be lean. The cut is made by slicing along the coulotte or sirloin cap at a right angle with the grain of the muscle fibers.Full Answer >
A Denver steak, or Denver cut, is a cut of beef taken from the chuck or shoulder area of beef cattle. A Denver steak comes from the area underneath the blades of the short ribs and is sometimes called an underblade steak. Denver steaks are typically about 3/4-inch thick with rich fat marbling.Full Answer >
The difference between a ribeye steak and a rib steak is that the ribeye is boneless and the rib steak, which is sometimes also called a bone-in ribeye or Delmonico steak, is not boneless. Other than that, both ribeye steak and rib steak are taken from the same cut of the beef and taste just the same.Full Answer >