Search Results for 'tri tip roast'

[Sean]

Hello all!
I’m new to the forum and had a question about the drybag steak process. My grocer currently has prime rib roasts on sale. They are approximately 6 lbs each. I was thinking that I could fit at least 2 and maybe 3 of them butt to butt in 1 whole ribeye (24″) bag and age them that way instead of cutting the bag and making individual packs. Has anyone ever tried this?

[Ray]

Got my banana clips yesterday. Only had roast size bags so I picked up an eye round at sams.

Sealed as normal with channel sealer and vacmouse. Attached banana clip and then cut off seal. Only sealed with banana clip.

Put in fridge with other rib eye and strip loin.

Now we wait……

[Ray]

My first attempt with a striploin seemed to be going well enough after difficult sealing. Turns out bag adheasion wasn’t optimal and seals totally let go. So at the 21 day mark I figured I should process. Upon removal from drybag the meat was found to be surprisingly oderless. After slight shaving the meat was cut into 1 1/2
inch steaks and then final trimed. Lightly salting with hickory smoked sea salt and vac packed.
A small sliver of raw meat was tender and tasty. An appetizer size end piece seared on the outside and very rare inside was, well let me just say tonight I thank God I’m not a vegitarian.
It was as I remembered steak at the corner butcher shop 50 years ago. I still remember the best steak I ever had. I was 11 at boyscout camp cooking my steak over an open fire. Even though I dropped it on the ground I still can taste it in my mind. And no it wasn’t all sandy or at least I forgot that part.
So 50 years and 21 days of aging and I”m happy again. My primo oval will be very busy.
It turns out it’s not rocket science, just do you’re best sealing and try to get the best contact with the bag. I rolled the seal end and scotch taped it around a roast.
Seemed to have worked.
I’m waiting another 2 weeks for my ribeye no matter what.



Stay hungry.

[Scott Mark]

I thought that there was one tri-tip per SIDE of cow – meaning two per animal.

And I’ve heard some folks say that this is the same as the picanha, which is the culotte in french, sometimes called the rump cover when it comes off the top sirloin subprimal.

I’m in the greater Milwaukee area – there must be a butcher store somewhere around here, but I haven’t managed to visit one.

When you say triangular with thin side to thick side it sounds so much like the picanha, which is a greatly flavorful piece of beef… sort of the cornerstone of the Brasilian steakhouse.

Andy – for sure you should expect that what you buy comes in a bag that probably doesn’t have the name of the store on it. It’s the sub-primal that the store buys, then cuts into steaks and sells as sirloin steak.

Ron – I’m curious about the price, because it happens that the last top sirloin I got from Sam’s club was labeled “Beef Round Sirloin Tip Roast Cov” and they charged $2.78 / lb. I can’t tell you much about the meat, because that was the one that “got away” although I’d say that the aged “Beef Round Top Round” was $2.76/lb and _excellent_.

So I’m curious why your club charged $3.56. I’m sure they have some leeway based on transportation costs and stuff I’m not aware of – but that’s a big difference.

I did a ribeye. Costs twice as much per pound, and has a huge amount of fat. As soon as I get a chance I’m going to load a top sirloin and a ribeye and let them hang out for a month.

[Scott Mark]

Andy wrote:

quote :

Wow, looks good Ron.

I am still learning names of the the sub primal cuts of meat. Ron, what type of roast did you purchase? Is it called a “Sirloin Roast”? (what should I look for in the meat case, or ask my butcher for?) I’ve done Rib eyes and New York Strips, and next would like to try a Siloin.

Andy,

Standardization of meat names in America isn’t great. On the web I’ve got sources that say that the “tri-tip” comes from the top sirloin, and I’ve got sources that say it’s from the bottom sirloin and — I’m not sure I’ll ever know for sure if I’ve got what the people out West call a tri-tip. Bummer – they agree that it’s great, but they can’t agree what it is.

Anyway, different stores use different names. If you can tell us where you are buying, we might be able to give you better names. I buy from Sam’s Wholesale Club. It happens that some Sam’s Club stores put the Top Sirloin sub-primal out for sale, and others do not.

A top sirloin sub-primal at Sam’s runs about 12-13 pounds. I got a “top round” at a Sam’s Club – 17 pounds, that was not top sirloin. But after 30 days dry aging it is some fantastic beef.

If you are purchasing from a grocery store, I think you are even more subject to the whimsy of what-they-have and what-they-call-it. I’d expect to see names like Sirloin Roast or Sirloin Tip. And honestly I’m not sure what those mean. Although I’d expect that, dry-aged for 30 days, you’d have some beef that you’d be proud of. My best success was a 30-day roast that was called “Top Sirloin” by the local supermarket. Price stank. But even so, it was a great haunch of beef.

I continue to work at experiments for lower price for similar results. At the moment my best candidate is top sirloin, aged for 30 days or more. For two reasons, I recommend that this group experiment with top sirlioin: (1) top sirloin is CHEAPER. Cost is half of ribeye. (2) LESS WASTE. The amount of fat in a ribeye is incredible, compared to a top sirloin. (OK,. ribeye from Sam’s Wholesale Club, can’t assume that other sources are the same).

But a top sirloin is _meat_. You get to peel off the picanha / culotte / rump cover and save it for your very best friends. And then you end up with these huge muscles. Not like a Sam’s Club Ribeye that has huge amounts of fat in it.

I’ll do some digging. I’ll report what I find. Until then, get the top sirloin and age it for at least 30 days.

[Dave Kirkwood]

Hello All,

I have an opportunity to purchase Canada Prime Sub Primal cuts. Finding Prime in my area is very rare. I asked the Manager at a supplier for Butcher Shops and Restaurants to call me when he see’s a Canada Prime cut (USDA Prime).

Well he called me to say he slaughtered a huge 1200+ Ibs cow yesterday and turned out to be a beautifully marbled Canada Prime. He called me up today to say he is putting aside for me to have first picks:

2 X Rib Eye
2 X Strip Loin
2 X Top Sirloin
1 X Oven Roast

I am thinking of buying 1 of each Sub Primal cut and a Roast.

A few questions:

Is it OK to Dryage 3 Fresh Sub Primals, 1 Roast, and a currently Aging 3 week old Strip Loin.

I can make room in the fridge, that’s not a problem.

My current setup is:

1 Full size Fridge, All Fridge – No Freezer
2 Battery Operated fans in the fridge
1 Ranco Temp Regulator set to 34 with a 2 degree variance

So to sum up, is it OK to Age several cuts at a time, and is it worth aging a Roast cut?

Thanks folks,
Dave

PS: I am going Saturday morning to look over the cuts, and purchase what I choose. I don’t recall every eating a “Prime” cut before so I am excited to purchase this as it is rare to buy, but I know what to look for in regards to marbling based on educating myself, but any tips would be helpful.

[Anonymous]

I’ve been following and I thank you for posting the results of your experiment, toasty. Based on your results and commentary, I don’t think I’ll try it.

Meanwhile, I picked up a prime grade whole top sirloin at Costco on Sunday. I haven’t bagged it yet, need to do that by tomorrow, I figure. I was shocked when I saw it because my Costco does not normally carry anything prime grade except for tenderloin. Get this! It was only $3.89 a pound. I pay more than that most of the time for plain old choice grade chuck roast.

I have not tried cooking sous vide yet because the technique doesn’t appeal to me on any visceral level. I have eaten restaurant food cooked that way, and it was flavorful and tender. It was beef tri-tip. However, it wasn’t detectably better than conventionally slow-braised tri-tip.

[Scott Mark]

RRP wrote:

quote :

barry593 wrote:

quote :

Hi Ron,
……By liability I meant I don’t want people trying to hold this web site, Umai or anyone else liable for any ideas they may read at this website/forum.

The liability thing…I am probably going overboard with it, I just don’t want anyone getting hurt…You are the moderator here, what do you think?

Barry

Barry,
The legalese was already addressed in the Terms and Conditions that you agreed to when you registered here. Furthermore note the fine print at the bottom of the page.I hope that puts your mind to ease.
Ron

The Terms and Conditions will have some weight, because folk “agree” to it. The fine print at the bottom of the page is meaningless. You can claim that you aren’t liable, and hope that scares off lawsuits, but a first-year law student will walk right through such a disclaimer.

On the other hand – meat’s pretty darned safe now. Surface bacteria is a problem, but the aging process kills the bacteria (and MANY of us trim off the surface, anyway!). Intramuscular bacteria is pretty low, to the point where almost any beef that has been handled properly could be eaten “carpaccio” (raw). We aren’t aging chicken (where salmonella is a real concern) and listeria is more associated with ground beef products – again, surface bacteria.

Trichinosis is almost as extinct as polio. And, apparently, I’m the only one dry-aging pork at the moment.

This is not food-advice, but as a practical matter the odds are pretty slim that you’re going to do something dangerous to the interior of your sub-primal. You’re going to trim the exterior of your sub-primal, and the sniff test will give you guidance on the safety of any particular piece of meat.

My own scare-story: I got a rolled sirloin tip from a reputable source in a vac-bag. I dropped it (in the original bag) into the sous-vide at (I think) 128 degrees F for two days. It seemed to be doing fine, then the whole thing swelled like a balloon. That’s not supposed to happen below about 150F.

We cut it open and pitched it based on initial smell of the bag gasses, but I was so tempted to try it. It was a beautiful color. Turns out that 131F is the magic number for long-term sous-vide. Kinda scary, and makes me want to go to 132.3F just for some safety margin.

It was a rolled roast, with string netting around it. Probably the netting had a lot of cultured bacteria on it, but that’s speculation based on the practices I’ve seen.

So, for sous vide, that’s one justification for the sear-chill-vacpac- sousvide method.

[Scott Mark]

As a group, we should be able to make some concrete recommendations, or we should advise drybagsteak.com – “Nobody knows how to practically use this size of bag. Go ahead and include it in the Starter Kit as a throwaway for learning the technique(*), but consider dropping it.”

We go to the supermarket, or local butcher. What do we buy for the dinner party bag? A 3-4 lb ribeye roast, to be aged into ribeye steaks? A sirloin tip roast?? (I don’t think that even translates well into steaks).

(*) — The starter kit includes four “dinner party” bags. Inexpensive and, relatively speaking, so is the meat that goes in it. I’d encourage, welcome, and support a video that starts with four such bags, an appropriate-sized roast, and a video that shows – “Look! This is what went wrong, and why. Air got trapped _here_ and this is why, and this is how to prevent it.”

Darn the luck, this mini-bag was sacrificed to education. But you won’t make this mistake with your $150 (USD) prime strip loin, so it’s money well spent.

[Anonymous]

I did a little research on the web and apparently it is possible to dry age lamb (it appears as though the only cut that can be successfully dry aged is the leg – as this is the only dense part of the lamb).

The aged leg can be then either roasted whole or de-boned, splayed and barbequed.

I have decided to “have a go”.

Has anyone else tried to dry age lamb, and if so, any advice or tips.

Cheers

[ME]

So needless to say, my first experience was frustrating. Ordered the starter kit and ended up using all the bags on a 14 lbs rib roast and 10 lbs NY strip loin. I ended up cutting the loin into smaller pieces so that they could fit in the party bags because I ruined the other bags. I had just one bag left for the roast and luckily got that sealed, but not perfectly.

First question, I’m thinking the aging will not be as beneficial if the bag is not touching the whole surface of the meat, but will the aging process still take where there might be some air and should I worry about spoilage?

Second question, I read a post where someone dismantled the sealer in order to clean out the blood that was sucked in. Unless I squeezed the meat like a sponge to ring out the blood, there was no way of avoiding get some sucked in it appeared. I’d hate to have it be an issue if that is to be avoided at all costs. Is this something that I need to be extra careful with and make sure not to buy some extra bloody meat? Or does someone have any tips to soak up as much blood as possible prior to sealing?

[Doug]

I received my DRYBAG starter kit a couple of days ago and went on the hunt for meat. I live in Baja California, Mexico about 50 miles south of San Diego, Ca. I tried finding the whole roast (Choice or Prime) here ( Mexico ) but didn’t have any luck. I don’t know if they have a grading system like in the states so I put my search on hold here and traveled to Chula Vista & San Diego, California. I tried a couple of the local chain stores and found that they could get me what I wanted, price on prime was $15.99 # & Choice when it’s on sale is $8.99 # but would probably have to order it with a two day wait. My next stop was Costco in Chula Vista, BINGO!!! they had the rib eye & new yorks (Choice) for $5.65 & 5.95 # in 14-17 # roasts along with other beef & pork selections. I have a Costco card but it’s expired. I had one more place to check out before making the buy. Restaurant Depot in San Diego. “THE MOTHER LOAD” this place has every possible cut of meat along with tons of everything & anything for the restaurant business. I made my purchase here (my friend let me use his membership card) a 14 # choice rib eye roast for $6..29 #. The package was maked Angus. On my way home I stopped at Von’s in Chula Vista and they had untrimmed Tri-Tips on sale for $2.47 #, this is a NO BRAINER (regular price is usually aroun $6.00#. I am going to dry age one of the two tips and will get back on the forum when completed.

[Andy Starvaski]

Thanks for the pointer.RRP. I’m intriguted by the scotchbrite idea.

This is my third go around. last summer I started off with a NY Strip loin and aged it for 2 weeks. I noticed an improvement with the steak flavor, and quickly did a 12lb Rib eye loin for 28 days and had amazing results. The rib eyes were some of the best steaks I have ever had, anywhere.

The other day I sealed up another 12lb rib loin and plan to take it 35 days.

I am used to using my Tila Foodsaver chamber sealer for most foods, so it’s been a learning process using the snorkel sealer. The two machines are significantly different. I used the straw method the other night and had good luck and got the best seal yet.

My tips so far would include:

1) don’t cut the bag.
2) fold the bag’s top down when putting the roast in to avoid getting the inside wet and affecting the heat seal.
3)Massage, Massage, Massage.
4) Massage some more
5) After I seal the bag, I quickly slide the bag down a bit and re-seal so I have to seal lines. Sometimes I do 3.

B)

[Anonymous]

Its funny, when I first read a few websites, they said that rump cap and tri-tip roast were the same thing, and when I asked my butcher for a tri-tip he knew what I was asking for, and went and got me a piece, which was triangular in shape, and looked just like the piece in the above video, and tasted identical to the cut at the restaurant. But if you look on that beef cut list, Tri-tip and Rump Cap are 2 different cuts…….so Im still not sure if I have the right cut or not. Im gonna hit that restaurant again soon, and have my wife who is Portuguese ask him (in Portuguese) just exactly which cut it is.