Beef tips are a ubiquitous ingredient found on many restaurant menus and dinner tables Their tender, flavorful nature makes them extremely versatile for stir-fries, stews, kebabs, and more But confusion arises because beef tips lack a standard definition—so what cut exactly do they come from?
Let’s explore the complex world of beef tips to gain clarity on which cuts to seek out and how to identify the ideal one for your cooking needs.
Defining the Somewhat Vague Term “Beef Tips”
The term “beef tips” refers to small, bite-sized pieces of beef ranging from 1 to 2 inches in size. They are meant to be tender cuts that are flavorful and able to quickly soak up sauces or spice rubs during cooking.
However, beef tips are not an officially defined or regulated term This means they can come from a variety of cuts, depending on the butcher or meat producer The most common sources are
- Sirloin tip/Flap meat (bavette)
- Tenderloin tips
- Top sirloin (sirloin steak)
- Tri-tip
Of these, sirloin tip or flap meat is considered the highest quality and traditional cut used for beef tips. Identifying the best one requires a bit of beef cut savvy.
Why Sirloin Tip Reigns Supreme for Beef Tips
The sirloin tip, sometimes labeled flap meat or bavette steak, comes from the bottom sirloin subprimal cut near the rear leg of the cow. It offers the ideal attributes for beef tips:
- Extreme tenderness due to little connective tissue
- Thin cut enhances flavor
- Just enough marbling for moisture during cooking
- Affordable compared to tenderloin
- Easy to portion into uniform pieces
For these reasons, knowledgeable cooks and butchers look to the sirloin tip first when preparing beef tips. It simply provides the best texture and flavor.
Other Cuts Used for Beef Tips: Pros and Cons
While sirloin tip is considered the gold standard, other cuts can also produce tasty beef tips with some caveats:
Tenderloin tips – Extremely tender but lack fat; expensive
Top sirloin – Lean but slightly tougher; may need marinade
Tri-tip – Great flavor but low fat content; can be chewy
Round or chuck – Very tough cuts; requires long braising
These alternatives can work but may require additional steps like marinating or slow cooking. Stick with sirloin tip when possible for the ideal experience.
Identifying Sirloin Tip: Keys to Look For
Since “beef tips” have no regulated definition, you need to use your butcher knowledge when purchasing. Look for these characteristics to obtain quality sirloin tip for tips:
- Labeled “flap meat,” “bavette,” or “sirloin tips”
- Thin, flat cut around 1 inch thick
- Light marbling throughout
- Deep red color with some fat trim
- Good amount of tenderness when raw
Examine it thoroughly when buying beef tips in the store or butcher shop. Pass on cuts that seem too lean or thick.
Best Practices for Preparing Beef Tips
Once you have the right sirloin tip beef for tips, proper preparation is key to maximizing their tenderness:
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Trim excess fat and silverskin for even cooking
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Cut into uniform, bite-size pieces
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Marinate for at least 30 minutes, up to overnight
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Cook quickly over high heat, no more than medium doneness
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Slice across the grain for maximum tenderness
Following these simple practices will help any recipe featuring beef tips shine.
Cooking Methods to Bring Out Flavor
Beef tips are extremely versatile, suiting a wide range of cooking methods. Try these techniques to make the meat pop with juicy, robust flavor:
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Pan sear then simmer in sauce for beef stroganoff
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Skewer for grilled beef and vegetable kebabs
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Stir fry with classic Asian flavors like ginger and garlic
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Braise in stews or chilis for ultra-tender texture
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Grill over direct high heat just until medium rare
Mix it up by exploring different cuisines and flavors with sirloin tip beef tips.
Incredible Beef Tip Recipes to Attempt
Ready to put high quality beef tips to work? Here are some mouthwatering recipe ideas:
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Beef tip tacos with chimichurri
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Lemongrass beef tip & vegetable skewers
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Beef tip stroganoff over buttered noodles
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Beef tip pho with rice noodles & broth
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Italian braised beef tips with red wine
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Beef tip and potato hash with poached eggs
Let your imagination run wild crafting global flavors for versatile beef tips.
Beef Tips Q&A
Still have some lingering questions about beef tips? Here are answers to some common queries:
Are beef tips expensive? Not if buying sirloin tips, one of the more budget-friendly cuts.
Can I use stew meat instead? Technically yes, but stew meat varies in quality.
What about slow cooker beef tips? The moist heat tenderizes tougher cuts like chuck or round.
Should I marinate? Always recommended to maximize flavor and tenderness.
What about grilling beef tips? Yes, over direct high heat quickly to medium rare.
Beef Tips Are Too Tasty to Resist
After reading this guide, beef tips hopefully seem less ambiguous. Seek out sirloin tip, also called flap meat or bavette, for the most tender and flavorful experience. With proper preparation and cooking, these bites of bliss can shine in any dish imaginable.
Making homemade gravy for beef tips
We’re going to make a rich and flavorful gravy from the broth that the beef tips cooked in. It’s really simple. For my beef tips, I like to use a simple onion gravy. You can add in mushrooms or celery if you wish. Some people swear by adding in onion soup mix, but I prefer fresh onions, garlic, and spices. This makes a delicious gravy that goes well with beef tips or anything else you choose to put it on top of.
What kind of beef to use for beef tips
Many parts of beef can be used to make beef tips. Beef tips (often labeled stew meat) usually comes from the sirloin or tenderloin. They are tender and cooks quickly. When making beef tips, I always go for grass-fed beef and from an actual meat market. Going this route always results in the most amazing tasting, melt-in-your-mouth beef tips!.
Beef Tips and Rice | Delicious Beef Tips & Gravy
FAQ
What cut of beef is best for beef tips?
What are beef tips called in the store?
Can you substitute stew meat for beef tips?
Is sirloin tip the same as beef tips?
What kind of meat do you use for beef tips?
Stew meat. Beef tips are cut from larger cuts of meat. I like to use bite-size pieces of stew meat cuts, like cubed chuck roast, top or bottom round roast, or brisket. The connective tissue in these cuts breaks down during the low and slow cooking process, resulting in tender, mouthwatering meat. Flour.
What is the best cut of beef for beef tips?
The best cut of beef for beef tips is typically a tougher cut, like chuck, sirloin tip, or round. When cooked low and slow, these cuts contain enough marbling and connective tissue to become tender and flavorful. Why are my beef tips tough and chewy? This can happen if you don’t take your time when cooking the beef.
What is a beef tip?
Beef tips generally refer to sirloin tips (sometimes labeled “bavette” or “flap meat”). This cut can be hard to find, and it’s too easy to pick up similarly named roasts that end up tough because they have little fat or connective tissue. For the meatiest, most tender beef tips and gravy, opt for boneless beef chuck.
What can I substitute for beef tips?
They are a great source of protein, vitamins, and minerals. You can substitute beef tips with other cuts of beef, such as sirloin or chuck roast, cut into small pieces. Also, try using hearty mushrooms or a meat substitute like seitan for a vegetarian version. Onions add a foundational aromatic flavor that deepens the taste profile of the dish.