Ball Tip Steak
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Ball Tip Steaks, NAMP-1185B, also known as a "Bell Tip Steak," "Bola" (Spanish), or "Butcher’s Heart," are cut from the ball tip of the Sirloin/Round depending on how the Round Primal Cut is broken down. Ball Tip Steak is not as tender, but not as pricier as Rib Eyes, or T-Bones. They do have good flavor at a decent price. They are very popular in Michigan and to make up for their tougher nature they do absorb marinades and rubs very well.

Season

Availability

Ball Tip Steak is available year long.

Cultivation

Production

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

Varieties

Purchasing

When shopping for Ball Tip Steak, look for one that has a clear red exterior color. Your purchase should be cold, firm to the touch and if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use.

Storage

Raw Ball Tip Steak should last for up to 4 day's in the refrigerator. Add an extra day of cold storage time if the Ball Tip Steak is marinated or oiled. Raw, Ball Tip Steak should keep for 2-3 month's in the freezer, without any appreciable deterioration in quality.

Cooked Ball Tip Steak should be refrigerated and should last 1-3 day's.

Culinary Uses

Ball Tip Steak is a Tough Portion Cut of Beef. On Smart Kitchen's Home Plate,™ it should be Cooked, it is Tough, it can be Thin or Thick depending on how it'a cut, Dry, and Lean. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the Home Plate shorthand Ball Tip Steak would be (C, T1T3-T4, D, L).

Arm Pot Roast is best cooked using the following techniques: Grilling, Baking, Broiling, Fire Roasting, Roasting, SautéingPan FryingSimmeringBoilingBraising, Smoking and Stewing.

Portion Size

Allow 6 - 9 oz (170 - 255 g) of Ball Tip Steak as a Serving Size.

Gluten Free

Yes

Low Fat

No

Low Calorie

No