Specialty Cuts & Bottom Sirloin
These two primals are the most unique, as every single cut in this area only show up just twice on one beef! All of the cuts in the Specialty Cuts primal are well known for taking great to a citrus-y and flavorful marinade, and grilling up to make for a juicy and tender carne asada! The Bottom Sirloin primal is where the Tri-Tip come from, and this cut is known for being great for smoking, and even grilling!
Skirt Steak is one of the most tender cuts on the bottom sirloin of the beef. The skirt steak holds a marinate very well. Skirt is a very versatile cut great for tacos, steak strips, and fajitas. Skirt steak is great for grilling, a cut that is the star of the dish.
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Ranchera Steak is a variation of the skirt steak with a high marbling. The marbling cooks down beautifully creating a juicy, tender cut. Ranchera is great for carne asada, tacos, steak strips, and fajitas. The loose muscle in the Ranchera allows the cut to hold a marinate very well and perform great on the grill.
Flank Steak is a great cut from this area of the beef. This is very versatile and can be cooked many ways like smoking, grilling, and searing. Flank steak is great to feed larger groups. Flank has a strong beef flavor and well marbling to create a tender piece.
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The Hanger Steak is a very special steak and there is only one on each beef. The hanger steak is where the two ends of the outside skirt come together. The steak is a beautifully tender and beefy steak. Heavily marbled it offers a fork tender steak when cooked just right. Hanger steaks can be grilled or smoked but are a little challenging to sear depending on the size.
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Tri Tip is a great cut of meat that is extremely marbled and great for feeding a crowd. Tri Tip can be cooked many ways like smoking, grilling, and reverse searing. Tri Tip is juicy and strong in beef flavor. This whole muscle is great for backyard barbecues as well as cozy winter dinners.
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Sirloin Tip Roast are great for many things. This roast is great for individuals seeking a smaller fat content. It is a lean cut with a silky and shreddable texture, make sure to add broth, vegetables, or any kind of sauce to avoid drying out your roast. This is a slow cooking roast and is great for busy days when it has all day to cook.
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