What Cut of Meat do Steak Tips Come From?

There are three grades of beef: prime, choice, and select. Prime cuts will have greater marbling, which means less meat and higher fat content. Choice cuts are tender and juicy. Select are usually the most popular. They are leaner and not as juicy, because of less fat content. 

There are nine sections in a steer. The top part, from the front to the back, has the chuck, rib, short loin, and sirloin. The hind end and legs are called the round.  The lower part has the shank, brisket, short plate, and flank. The muscles in the shank and flank are fibrous because they are hard working muscles. This is also true of the round muscles, but they are not quite as tough. Meat from these areas is, however, full of flavor. Most steaks come from the center of the cow, where the meat is very tender. To answer the question, “What cut of meat do steak tips come from?” most come from the sirloin or short loin section, but they occasionally come from the round.  

Steak Tips

Following is an explanation of some of the more common cuts of steak. 

• Steak tips are usually from the Tri-Tip steak, the Round Tip steak, or the Tenderloin.
• 7 Bone Steak is from the chuck section and rather tough.
• Boneless Chuck Shoulder Steak is from the short loin and has little fat.
• Boneless Top Loin Steak is cut from the short loin and is tender and flavorful.
• Chateaubriand is part of the short loin and is usually prepared for two.
• Chuck Eye Steak comes from the chuck, and is not as flavorful as a rib eye.
• Club Steak is cut from the short loin, is called Delmonico, and has delicate marbling.
• Filet Strip is part of the short loin and is very tender. 
• Filet Mignon is the tenderest cut of all, from the short loin, also known as tournedos.
• Inside Skirt Steak is from the sirloin or flank.
• London Broil is a thick cut from the round.
• Porterhouse Steak is a thick steak from the loin area with mostly tenderloin.
• Ranch Steak is a center cut from the chuck.
• Rib-Eye Steak is a boneless cut from the rib. A Rib Steak has the bone still on.
• Round Steak comes from the round and needs tenderizing.
• Round Tip Steak is tender because it is close to the tenderloin area.
• Sirloin Steak is usually thick, but you can pan broil a thinner cut.
• Skirt Steak is from the flank area and is flavorful but tough.
• Strip Steak comes from the short loin and is also known as the Kansas City Strip or New York Strip.
• T-Bone Steak is from the tenderloin area and is a thick steak.
• Tenderloin Steak is cut from the short loin and is very tender.
• Top Blade Steak, or Flat Iron Steak, is tender and flavorful.
• Top Sirloin Steak has little fat and is full of flavor.
• Tri-Tip Steak is from the sirloin part of a steer and is good for grilling.
• Under Blade Steak is cut from under the shoulder blade and is not very tender.

Preparation and Cooking

Now that the question, “What cut of meat do steak tips come from?” has been answered, how to prepare and cook them is the next thing you need to know.

Most steaks are broiled or grilled, but can also be pan fried. Pan frying steak tips can add a nice brown color to them, or a caramelizing effect. The pan needs to be very hot, and with a little oil, should only take a few minutes.

Marinating is used to add flavor to the meat or to tenderize it. If you want to add flavor, a marinade need only last from 15 minutes to 2 hours. To tenderize, the marinating time is longer, taking from 6 hours to 24 hours. Tenderizing marinades need an acidic ingredient, which has a tenderizing enzyme. These include:

• Lemon juice
• Vinegar
• Italian dressing
• Yogurt
• Wine
• Salsa

Other things that will tenderize are pineapple, ginger, papaya, kiwi, and figs.

For food safety never marinade at room temperature, always leave in the refrigerator. If you plan to use the marinade as a sauce or for basting, always cook it until it comes to a full, rolling boil before using. Remember to never save and reuse a marinade.