Mouse steak is a rare, lesser-known cut from the sirloin primal. It’s an affordable choice, and like most sirloin cuts, it’s naturally lean. In this article, I’ll break down what this cut is, the different names it’s known by, where it comes from on the cow, and other interesting details.
What is Mouse Steak?
Mouse steak comes from the top sirloin butt. Butchers usually cut this small, lean muscle for stir-fries, stews, or ground beef because it’s thin, tough, and chewy. It has a nice beefy flavor, similar to other lean cuts from top sirloin, and is a budget-friendly option, but honestly, it’s not the best choice if you’re looking for a great steak.
Mouse steak is good for stews or stir-fries. If you want to cook it like a regular steak, it’s best to marinate it first to help make it a little more tender and then sear it over high heat to medium-rare. Otherwise, it will be very tough and chewy.
What Are the Other Names for Mouse Steak?
Here are the most popular other names for the mouse steak in the United States:
- Mouse Muscle,
- Sirloin Muscle,
- Top Sirloin Butt Mouse Muscle,
- Sirloin Mouse Steak.
Where Does a Mouse Steak Come From on a Cow?
Mouse steak is a small muscle that comes from the sirloin primal, more specifically from the top sirloin butt. Butchers take it out of the center-cut section of the top sirloin butt. Most of the time, it gets trimmed down and used for stew meat or ground into burger meat, but sometimes butchers clean it up and cut it as a steak.
What Does Mouse Steak Taste Like?
Mouse steak has a bold, beefy flavor, like other lean cuts from the top sirloin. Since it’s super lean with almost no marbling, it lacks the juicy richness of more well-marbled cuts like picanha. It’s a very lean cut with a somewhat chewy, tough texture, which keeps it from standing out as an exceptional cut. That said, it’s not all bad. Just don’t overcook it, or it’ll get even tougher. With the right cooking method and a good marinade, you can still make a pretty decent meal out of it.
What Are the Best Methods for Cooking Mouse Steak?
Here are the best cooking methods for mouse steak:
- Slow Cooking Methods: Slow cooking is a great method for mouse steak since it’s a tough and chewy cut of beef. Cooking it low and slow breaks down the connective tissues over time, leaving the steak tender and juicy. Use it in braises or stews for the best results.
- Grilling: Cooking a mouse steak on the grill gives it a smoky flavor and a nice crust. To avoid overcooking, start by searing the steak over direct high heat to form the crust. Then, move it to indirect heat at a lower temperature to finish cooking. This method guarantees better control and helps you achieve the perfect internal temperature more easily.
- Pan-Searing Only: Pan-searing is the quickest way to cook a mouse steak. It’s great for getting that nice crust, and even though it’s better for thicker cuts, it works just fine for mouse steak. Cook it no further than medium-rare to keep it more juicy and tender.
