Center cut baseball top sirloin

June 2008
FoodService Director;6/15/2008, Vol. 21 Issue 6, pF6
Trade Publication
The author offers tips for selecting and preparing the boneless, center-cut sirloin. He suggests to look for a clean, tight seal on the bag with no evidence of blood purge. He reminds that a cut steak should have clean, closely trimmed white fat on the outside muscle and marbling should be distributed throughout. He recommends simple grilling over medium-high heat to desired doneness without any pre-seasoning or marinade.


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