Question about a cut of beef.

[Carolyn]

Hey Guys,
I was watching a video by a retired cook in the UK about making a Steak Pie. He used a lean cut of "stewing or braising meat." There was almost no fat in it. What cut is sold here that would fit that description? I didn't know if I could post a link to the video here.

Thanks

[treesmacker]

Maybe bottom round. I just bought some sirloin that looks very lean too - maybe?

[barelfly]

I don’t know what cut it is, but I can get what is labeled stew meat at my local Albertsons that I use for my Oma’s goulash. And it’s like what you describe, no fat at all. It’s pretty tender after it cooks in the goulash. Perhaps it’s bottom sirloin or round?

and you can use the icon that usually shows up right underneath the upload pix button, that looks like a film clip to post links of videos inside your actual post.

[fzxdoc]

It's hard for me to think of a non-marbled cut of meat that is fork tender after braising. I think you should do more research into this Albertson's meat and report back!

K.

[Murdy]

Maybe select-grade sirloin?

My grandmother used to use sirloin in some dishes like stroganoff and it would cook much quicker than using something off the round.

[mgaretz]

Top round (aka London Broil) or eye of round would also be choices, but if you can get chuck for the same price that will have superior flavor and texture when braised.

[Murdy]

I would guess just about anything off the round would work.

[Carolyn]

I'll take a look at those cuts. Thanks, guys.