hipHip


 

  • Ponderosa Hip

    Ponderosa Hip

    NAMP# 166B

    Technical Description – Ponderosa hip is made from a short cut hip with its aitch bone and rough rump removed. The shank bone is cut below the tarsal joint and the shank meat is removed to within 50 mm (2") of the stifle joint. All loose tissue is trimmed off, and the fat cover does not exceed 6 mm (1/4") at any one point. The Ponderosa hip weighs between 17 – 20 kg (37 – 44 lb).

    This large beef cut is less common today, and is not readily produced in federal meat plants, but may be available from provincial packers. The Ponderosa hip cut of beef is most often used on high-volume buffets largely for its presentation value. The aitch bone on the bottom of the hip is removed for easier carving.

    Other trim options:

    Hip [Baron of Beef] Bone-in - NAMP #160C
    Hip [Baron of Beef] Boneless - NAMP #161B


    Cooking Methods
    Roasting

    Applications
    Roasts


  • Eye of Round

    Eye of Round

    NAMP# 171C

    Technical Description – Eye of round is comprised of the semitendinosus muscle, which is produced by separating the eye of round from the inside and outside rounds, and the heel between the natural seams. Eye of round weighs between 2.5 – 3.5 kg (5.5 – 7.7 lb).

    Eye of round possesses an attractive price point, and given its leanness, is excellent for roast beef deli- style sandwiches, traditional roast beef dinners and healthcare combination cooking applications.


    Cooking Methods
    icon grillingRoasting
    icon grillingBraising/Simmering

    Applications
    Roasts



  • Inside Round (Top Round)

    Inside Round (Top Round)

    NAMP# 168

    Technical Description – Inside round (top round) is prepared from the inside portion of the hip that is posterior to the round bone. The thick membrane is removed and surface fat is trimmed to a maximum 6 mm (1/4") at any one point. Inside round (top round) may be split and tied, or netted. Inside round weighs between 9 – 11 kg (20 – 24 lb).

    Inside round (top round) is a large muscle and may be roasted whole. The beef cut is ideal for buffets, and is often used for more casual roast beef applications like beef on a bun. Inside round will not replace the middle cuts for tenderness, but is ideal if the goal is to supply a less costly product at an excellent price point.
    Inside round’s overall price point and numerous menu application opportunities make this an excellent choice for nearly any foodservice operation.

    Inside round is best cooked in dry heat or combination roasting applications.

    Inside round (top round) is often used for making “roulade” by chefs who have the necessary butchery skills.

    Please reference the Inside Round Tech Sheet for cutting, grinding and carving suggestions, as well as handling tips and menu application opportunities.

    Other trim specification options:

    Inside [Top Round] Cap Off - NAMP #169A
    This beef cut is completely denuded with the cap off which results in a higher price point offset by better yield and less work for the chef.


    Cooking Methods
    Grilling
    icon sauteSauté/Pan Fry
    Oven Roasting
    Braising, Simmering, Stewing or Pot Roasting
    Rotisserie

    Applications
    Roasts



  •  Outside Round (Bottom Round)

    Outside Round (Bottom Round)

    NAMP# 170

    Technical Description - The outside round flat is produced by separating it from the inside round, sirloin tip, eye of round, heel of round and the shank between the natural seams. The outside round flat weighs between 6.0 – 7.5 kg (13 – 16 lb).

    Outside Round Flat NAMP 171B is sometimes called the silverside, bottom round or bottom flat.

    The outside round flat has an economical price point and can be used both as a dry-heat roast and as a braising roast.

    Outside round flat (or bottom round flat) is a very high yielding cut of beef when handled and cooked correctly, and is a great option for all roast beef applications, including sandwiches.


    Cooking Methods
    Grilling
    icon sauteSauté/Pan Fry
    Oven Roasting
    Rotisserie

    Applications
    Further processing (pastrami)
    Sautéing



  • Sirloin Tip (Knuckle)

    Sirloin Tip (Knuckle)

    NAMP #167A

    Technical Description – Sirloin tip (knuckle) is prepared from that portion of the short hip that is ventral to the hip bone. The kneecap and surrounding heavy connective tissue are removed. Sirloin tip may be tied or netted. Sirloin tip weighs between 3.0 – 4.5 kg (6.5 – 10 lb).

    NAMP 167A has the flank cap muscle removed. NAMP 167 has the flank cap muscle left on and is less common in foodservice.

    Do not confuse the sirloin tip with the top sirloin. Sirloin tip and top sirloin look somewhat alike and have a similar weight range, but sirloin tip, or knuckle, is a leg cut and is tougher because it has more connective tissue and grains running in various directions. Top sirloin is a tender, middle muscle.

    Sirloin tip has an attractive price point and is best roasted whole in dry heat. If cooked this way, remember to remove the heavy gristle at one end of the knuckle.

    Chefs will need butchery skills for proper sirloin tip (knuckle) preparation, as this muscle has three different grain directions. It is not the best choice for most foodservice operations.

    Grain direction is important because carving across the grain facilitates shorter muscle fibres and creates a tender final product.


    Cooking Methods
    Roasting
    Pot Roasting
    Stewing
    Braising/Simmering

    Applications
    Roasts



     

  • Sirloin Tip Steak, Side Steak

    Sirloin Tip Steak, Side Steak

    NAMP #1167F

    Technical Description – The sirloin tip steak, or side steak, is prepared from NAMP 167F, Sirloin Tip [Knuckle], Side Roast by cuts across the grain or at right angles.

    The sirloin tip steak is often referred to as the “eye of sirloin” tip. Cut thinly, a sirloin tip steak makes a good substitute for a top sirloin breakfast steak at a more affordable price.

    Sirloin tip steaks should be placed in a marinade prior to cooking to break down the connective tissue.

    The customer must specify size, weight and thickness of steaks and be aware that price point will increase with higher levels of trim. [from NAMP 1167 through 1167F]

    Other sirloin tip steak options:

    Sirloin Tip [Knuckle] Steak - NAMP #1167
    Sirloin Tip [Knuckle] Steak Peeled - NAMP #1167A
    Sirloin Tip [Knuckle] Steak Peeled, Special - NAMP #1167E



  • Braising Steak, Swiss

    Braising Steak, Swiss

    NAMP #1102

    Technical Description – Braising , or Swiss, steak is prepared from any solid muscle derived from primal cuts that is reasonably free of tendons, ligaments and membranous tissue. Cubing, delectating or knitting is not permitted.

    These steaks are usually braised in a pot of stewed tomatoes, mushroom sauce, or some other sauce, either on a stove or in an oven.


    Cooking Methods
    Braising/Simmering

    Applications
    Steaks


  • Beef Marinating Strips

    Beef Marinating Strips

    NAMP #612

    Technical Description – Beef marinating strips may be produced from any raw skeletal portion of the beef carcass with the exception of the cutaneous, shank and heel meat portions. The meat shall be free of fat and be seasoned or marinated.

    This product is widely known as fajita strips.


    Cooking Methods
    Sauté/Pan Fry

    Applications
    Stir Fry
    Fajita
    Salads
    Pizza Topping
    Appetizers
    Wraps


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