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Old 02-27-2008, 02:08 PM   #1
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Question Several questions about Top Butt Sirloin.

I'm tryin to get a little restaurant open here in Orlando. Its gonna be a casual Southern style restaurant.

I plan to use Sirloin in several different ways, and was wondering:
* Can I get by with Select grade? My price point is low, so I'm looking to save some money, but not if theres a huge difference in quality.
* Along the same lines, what is the best way to tenderize the sirloin steak?

I have other questions, but I'll leave it there. any input would be appreciated, Thanks.

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Old 02-27-2008, 02:20 PM   #2
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Originally Posted by Grits-N-Gravy
Can I get by with Select grade?

Yes! If you want to go out of business in 6 months. There is a difference between Select and Choice.



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Originally Posted by Grits-N-Gravy
Along the same lines, what is the best way to tenderize the sirloin steak?
If you buy Choice grade sirloin, and cook it properly, it really doesn't need tenderizing!

Good Luck with your venture!!
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Old 02-27-2008, 02:31 PM   #3
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Welocme to DC GNG...Make yourself at home.







Yes! If you want to go out of business in 6 months. There is a difference between Select and Choice.





If you buy Choice grade sirloin, and cook it properly, it really doesn't need tenderizing!

Good Luck with your venture!!
Thanks, Unc.
I'm pretty familiar with the grading system. I was just wondering with a good marinade, If I couldn't make the Select work.
This Steakhouse I used to Manage, used a powder pack they would dilute in water, and dip the steaks in. They came out good.
I'm confident that Choice will be fine, but Lord knows Prime is out of my price range

With the cap muscle, I'm gonna cube it, and marinade em in Teryaki sauce and pineapple, and do K-Bobs.
Thanks again for your feedback.
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Old 02-27-2008, 02:35 PM   #4
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You're welcome, and again...Good luck and best wishes!!
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Old 02-28-2008, 08:58 AM   #5
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Grade, and tendizing aside..

I am looking for as many ideas as I can get for usages for Sirloin. Currently I am doing:
*8oz steak
*Marinated K-bobs

Any other ideas would be appreciated. I will be cutting them myself, so I can do whatever.

Thanks!
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Old 02-28-2008, 09:00 AM   #6
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Sirloin tips over rice/noodles!


Fun!
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Old 02-28-2008, 09:47 AM   #7
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Sirloin tips over rice/noodles!


Fun!
Blackened Sirloin tips over rice!!!!!
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Old 02-28-2008, 03:28 PM   #8
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Goulash.. shish-ka-bobs.. slice thin, grill with peppers onions and cheese(philly cheese steak sandwich)... Cut into cubes and a fine gourmet chili.. cut strips, roll with stuffing of some type and grill(pinwheel style)... Skewer thin strips and grill with with seasonings for an appetizer.. pound out and make Schnitzel out of them(OK, I know it isn't veal)... pound out with a tenderizer and have cube steaks, lots of dishes can be made with cube steaks... Sour Bratten..
Roast and cut thin for roast beef sandwiches...

Let your imagination roll..
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Old 02-28-2008, 03:35 PM   #9
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Quote:
Originally Posted by Jeff G. View Post
Goulash.. shish-ka-bobs.. slice thin, grill with peppers onions and cheese(philly cheese steak sandwich)... Cut into cubes and a fine gourmet chili.. cut strips, roll with stuffing of some type and grill(pinwheel style)... Skewer thin strips and grill with with seasonings for an appetizer.. pound out and make Schnitzel out of them(OK, I know it isn't veal)... pound out with a tenderizer and have cube steaks, lots of dishes can be made with cube steaks... Sour Bratten..
Roast and cut thin for roast beef sandwiches...

Let your imagination roll..
But it's supposed to be a southern restaurant.
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Old 02-28-2008, 03:45 PM   #10
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But it's supposed to be a southern restaurant.
In that case, he probaby ought to switch to

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