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Cut of Beef to use for Steak Tips?

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I have several recipes for steak tips, including tips with mushroom and onion sauce and Guinness marinated steak tips. Most recipes specify either "steak tips" or "beef flap meat". To me, beef flat meat is either a skirt or hanger steak, but then, I'm not a butcher. If I ask the butcher, I gt something like pre cut stew meat, which I do not like to use for steak tips, much less stew! Any suggestions for a good cut of beef to use?

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  1. What "steak tips" are depends on what region of the country you come from.

    Generally (and I use that word loosely), they are the tips from the sirloin, or sometimes from the loin region.

    Lots of good info in this previous post: http://chowhound.chow.com/topics/349139

    1 Reply
    1. re: ipsedixit

      West coast region ... thanks, I'll give the post you provided a look.