THE BASICS & BEYOND
Ball tip is a boneless cut from the top of the hip bone. It’s very lean and less tender than higher quality steaks. However, with some culinary finesse, such as tenderizing via marinade, or slow-cooking, this cut can deliver satisfying entrées and great value. Consider rubs, marinades and sauces (including BBQ sauces) as tenderizing tactics.
Janet Bourbon, Sterling Silver Chef
“Customer expectations are higher than ever. People travel more, and they have more information about food.”
History of the Cut
Long known as a stewing beef, this budget-friendly cut is finding much more menu diversity in the hands of chefs who are willing to accommodate its less-tender but classic beef attributes.
Grill / Broil / Skillet / Roast / Smoke / Stew / Sous Vide