Baseball steak is a center cut of beef taken from the top sirloin cap steak. Baseball steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; and the cut is taken from biceps femoris.[1][2] A baseball steak is essentially a center cut top sirloin cap steak. This cut of beef is very lean, and is considered very flavorful.[3][4][5]
Baseball steak
Center cut top sirloin cap (baseball steak).
Alternative names
center cut top sirloin cap steak
Type
Beef steak
The USDA NAMP / IMPS codes related to this subprimal cut are 181A and 184. 181A is obtained from 181 after removing the bottom sirloin and the butt tender (the part of the tenderloin which is in the sirloin). 184 is obtained from 182 after removing the bottom sirloin. The foodservice cuts from 184 are 184A through 184F, its portion cut is 1184 and, the "subportion" cuts from 1184 are 1184A through 1184F. 181A is not further divided into foodservice cuts. Baseball steaks are made primarily from cut 184F.[6][7] In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100.[8]
Baseball steak (center cut top sirloin steak), topped with an onion ring.
The name "baseball steak" refers to the shape of the steak following cooking, since a baseball steak is essentially a center cut top sirloin. After it has been cooked, the center domes and swells and forms a rounded shape similar to a baseball.[6][9][10][11]
^"Calorie Chart, Nutrition Facts, Calories in Food - MyFitnessPal.com". MyFitnessPal (in Kinyarwanda). Retrieved 2019-08-07.
^Pesaresi Penner, Karen; Mary P. Clarke (September 1990). (PDF). Consumer Food Choices MF-974. Kansas State University Agricultural Experiment Station and Cooperative Extension Service. Archived from the original (PDF) on September 12, 2006.
January 01, 1970
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