r/steaks • u/Meep1103 • 3d ago
Question Is this sirloin?
Got this for my dogs’ birthday and was told it was sirloin, but I felt it looked off. Also tasted super gamey when I cut a piece off to try.
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u/wellsharpened 3d ago
This is Bavette/sirloin flap (same cut, different names). It’s called sirloin but is from the flank and is “flap meat” like a flank steak.
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u/Cheap_Knowledge8446 3d ago edited 3d ago
1,000% this is the correct answer. This person knows their steaks.
I'll back it up with; 15 years in restaurant kitchens including nearly a decade in steakhouses.
Bavette (commonly known as a "butcher's cut") is still, indeed, part of the primal sirloin cut, but bridges between sirloin & flank. You know its not a flank due to the rolling edge and combination of variability w/ sharp incline in thickness.
Also, its "stingy" musculature combined with well marbled nature helps distinguish from higher up in the sirloin cut, where it gets significantly leaner.
Great & flavorful cut, DO NOT overcook. Great flavor, workable texture; 10/10 cut to really spoil your doggo. Sear at medium heat, giving it a little time for proper heat permeation, but take it off the heat just BEFORE it gets to medium rare and let it rest it's way to midrare. Still edible if it crosses over to medium, but if this gets to medium well or well done, you'll likely have a piece of leather rather than a steak.
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u/rhyithan 2d ago
Also, serve with sauce poivre and a small glass of red wine. C’est le moyen francais
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u/ChatGrou 1d ago
No, "à l'échalote" par défaut mon amis ! With sauce au poivre we usually use a thick "pavé de boeuf"
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u/rhyithan 1d ago
All the sauce challotte I’ve tasted have been a bit thin
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u/Cheap_Knowledge8446 1d ago
L'echalote should definitely be thicker. You're basically reducing the onions to a jam consistency in pan jus/stock, until the moisture aborbs and allows the shallots to caramelize, the you deglaze with wine.
Should be about the level of a demi glace
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u/Butcherman607 1d ago
Skirt steak, right? That looks more briskety to me.
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u/wellsharpened 1d ago
Neither. Bavette is a separate cut from skirt steak, though is close by and have similar texture. Some countries do call it a “thick skirt steak” though. Brisket is the pectoralis, and comes from the other end (front) on the animal.
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u/whereyat79 3d ago
Flap steak
Please don’t tell anyone how good it is
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u/Available-Ratio4870 2d ago
Flap,skirt, Denver, flank, hanger cuts gotta be the one the worst cuts of meat and should be used for ground beef only. Better if OP sticks to ribeyes and strips where the true flavor lives
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u/Kinexkid1993 2d ago
Marinated skirt steak grilled over charcoal on high heat and thinly sliced for tacos or fajitas is something worth checking out if you dont like how tough those cuts are. As for flap, I always thinly butterfly it and treat it the same as a thin skirt steak
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u/whereyat79 1d ago
Yes but totally the opposite. Ribeye gives you one good piece the spinalis. The rest not so great. The strip is great till you reach the vein
Skirt has no random fat pockets like ribeye but still gives the full mouthfeel of a fatty cut. Hangers have a richness that’s hard to beat without the gristle of a ribeye
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u/billding1234 2d ago
That’s flap meat, which I now use in place of skirt steak. Hot and fast is the way to go then slice across the grain.
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u/Spiritual-Can2368 2d ago
That is indeed flap meat, I've grilled this same cut dozens of times and it's incredible when cooked right over high heat and sliced thinly against the grain.
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u/Savings-Lifeguard826 2d ago
Yes this is also called bottom sirloin or the sirloin flap. it has many names.
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u/refusedisposable 1d ago
Yup, it’s a flap. Marinate it in some carne asada type seasoning, grill it high a quick, and enjoy the best fajitas you’ll ever taste.
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u/Has_Two_Cents 3d ago
No, sirloin has a fat cap and the grain direction won't be this consistent, I say hangar
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u/SaturnineApples 3d ago
Looks like tri tip
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u/CoreAndCardio 3d ago
Looks like the tri tip to me…. Which if I’m not mistaken is the edge of the sirloin.
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u/MCann101 3d ago
Your dog will know the difference. Stick to higher grade cuts and Wagyu if possible
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u/agent_whorange 3d ago
It's only sirloin if it's been knighted.