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A New Cut of Beef

The National Restaurant Association named “new cuts of meat” as the top trend for 2018,…

  • February 6, 2018

The National Restaurant Association named “new cuts of meat” as the top trend for 2018, the National Cattlemen’s Beef Association reports.

Have you tried any of these?

  • Shoulder Tender
  • Sirloin Bavette
  • Coulotte
  • Petite Sirloin
  • Tri-Tip Roast

They are the top five innovative cuts that Culinary Center chefs and meat scientists have put together for 2018.

  • The Shoulder Tender is a lean cut that is shaped like the Tenderloin, but smaller. Like Tenderloin, it can be cut into medallions and is great for grilling, roasting, or broiling.
  • The Sirloin Bavette, also known as the Sirloin Flap, is a thin boneless cut that’s great for fajita meat. It should be marinated and then grilled or broiled.
  • The Coulotte, a juicy, savory roast, is known by many other names including Top Sirloin Cap. It is best roasted in the oven or smoked slowly on the grill. It can also be cut into Coulotte Steaks.
  • The Petite Sirloin, also known as the Ball Tip, is a small roast. It’s a great cut for someone looking to maximize value and can be roasted, broiled, or braised.
  • Finally, the Tri-Tip Roast is well known across much of the west, but is just gaining popularity on the East Coast. This lean cut is tender, full of flavor and can be grilled, roasted, braised, or broiled.

Sounds delicious.

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