Western tip steak is a lean, budget-friendly cut of beef from the round primal. In this article, I’ll explain where it comes from on the cow, what other names it goes by, its flavor, and the best ways to cook it.
What is Western Tip Steak?
Western tip steak is a beef cut from the bottom round sub-primal of the round primal. Although it’s a cheap cut with a mild beefy flavor, cooking it well requires skill and patience. Western tip steak is naturally tough and chewy, so slow braising, stewing, or tenderizing is the best way to break down its muscle fibers and bring out its flavor. Avoid high-heat cooking methods without tenderizing it first, or the steak will turn out extremely tough and chewy.
If you’re looking for a steak that’s easy to cook and naturally tender, western tip steak isn’t for you. This steak requires time and effort, making it a better option for those who enjoy slow-cooked dishes or have the patience to prepare it properly.
What Are the Other Names for Western Tip Steak?
Here are the most popular other names for western tip steak in the United States:
- Bottom Round Steak,
- Western Griller.
Where Does a Western Tip Steak Come From on a Cow?
Western tip steak comes from the round primal, specifically the bottom round sub-primal. Butchers cut it from the outside round flat, a bottom round section. Then, they locate the rump/sirloin end of the bottom round and cut off the rump end about 4 to 5 inches (10 to 13 cm) from the point. Finally, they slice the rump/sirloin end against the muscle fibers into western tip steaks that are ¾ to 1 inch (1.9 to 2.5 cm) thick.
What Are the Best Methods for Cooking Western Tip Steak?
Western tip steak is a lean and tough cut that needs extra care to become tender. The most important rule is to never cook it over high heat without tenderizing it first. Doing so will make it incredibly tough and chewy. Instead of cooking it over high heat, try slow-cooking methods like braising or adding it to a stew – these break down the muscle fibers over time, making the steak tender and full of flavor.
Another great option is the chicken-fried method. Pound the steak with a mallet to tenderize, coat it in an egg and flour mixture, then pan-fry it. It’s quick, easy, and super tasty. I love the chicken-fried method; it is fast, easy, and delivers flavorful results.
