Chef Pete Geoghegan demonstrates how to breakdown a ball tip in order to maximize your sirloin profits and reduce food waste. Each muscle from this cut can be used in your kitchen.
In this video, Chef Geoghegan trims the silver skin and connective tissue from the ball tip before dividing the individual muscles. These can then be cut into steak, minute steak, medallion, and stir fry portions.
The tender muscles in the ball tip work well for marinades and quick smokes.
