Punta Trasera/Cap of sirloin cooked.

HungryMan · August 2010

All went good. I didn't cut it the exact way. My neighbor who told me about it will cut my next one. Perfectly cut it is 100% tender. I had both tender and chewy pieces. His was perfect every piece.
First I had to get out of the pool to cool off.

Sear and remove, let rest.

Slice up

Back on for a quick sear.

fishlessman · August 2010

does this look like the same cut, i have a butcher that just makes up the names :laugh: been trying to figure this one out for a while, i think its from the top round but need to see him actually cut it

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=903154

HungryMan · August 2010

Mine looks more like a tri-angle and has fat on one side. I'm not sure. I found some info on it online. My friend said he used to eat it all the time in South America. He was telling me he could not find the cut anywhere. I called my meat connection and he knew exactly what I wanted. I picked up four. My neighbor cooked his on his egg. He said it was perfect and couldn't believe it. I have one more. He is going to show me how he did his and how to cut it. He said cutting it a certain way is the key to tenderness.

fishlessman · August 2010

does look shaped a little different. mine was tender, but the butcher put it thru a jaccard. my other butcher should have your cut, ill ask next time im there

Photo Egg · August 2010

Is this not what we all call a Tri-Tip?
Darian

HungryMan · August 2010

It looks like it. Look up Cap of Sirloin. That's what it is. Its the first I ever heard of it.

http://en.wikipedia.org/wiki/Top_sirloin_cap_steak

"In South America, it is frequently called punta trasera (rump point)"

Photo Egg · August 2010

It's a great cut but harder to find in the south Houston area as well. One day they have no idea what you are talking about and my next visit they are on the shelf. Most don't look worth buying.
Darian

Photo Egg · August 2010

I guess you could call this the anti-tip.
The tri tip comes from the other end of the loin.
http://en.wikipedia.org/wiki/Tri_tip

cookn biker · August 2010

Al, I'm thinking if you cut across the grain instead of with it that will make a big difference. Like cutting a flank.

Mickey · August 2010

Al that looks good. WHat did you put on it?

HungryMan · August 2010

You're 100% correct. It's all in the cutting. Cross and at an angle. I messed up, but not next time. I have more.

HungryMan · August 2010

S&P. After it was sliced into filets or what ever you call it a little bit of a seasoning I bought at Mango Mania. My friend will cook my last one. He uses EVO, Montreal seasoning and garlic spray. The does the sear,rest, thick slice, sear and eat.

Punta Trasera/Cap of sirloin cooked.

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