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  2. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

    www.aol.com/heres-handy-dandy-guide-different...

    To break it down even further, the bottom sirloin consists of cuts like the sirloin steak, tri-tip, bavette, and sirloin tips. The leaner top sirloin is great for grilling while the bottom sirloin ...

  3. Steak has many nutrients, but here's why you should avoid ...

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    Top sirloin comes from a cow's hindquarter, which is between its ribs and rump. Less expensive cuts include flat iron and Denver, which come from a cow's shoulder, also known as the chuck.

  4. Why You Really Need To Let Steak Rest

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    How Long Should You Let Steak Rest? How long you rest a steak depends on its size. “Smaller cuts like filet mignon should rest for 5 to 10 minutes, while larger cuts, like a tri tip, should rest ...

  5. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and the tenderloin , which is the most tender, can be removed as a separate subprimal, and cut into filet mignons , tournedos or tenderloin steaks, and roasts (such as for beef Wellington ).

  6. Sirloin steak - Wikipedia

    en.wikipedia.org/wiki/Sirloin_steak

    The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast.

  7. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.

  8. How to properly season steak: Tips from a professional chef - AOL

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    The secret to a juicy, tender steak starts with seasoning.

  9. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    A steak from the flank or bottom sirloin similar in appearance but more tender than the outside. Standing rib roast also referred to as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.