ronandannette
DIS Legend
- Joined
- May 4, 2006
- Messages
- 26,144
Our food standards here are a bit different than yours and our beef cuts often have different names. "Baseball" here is always described as "baseball sirloin"; a top sirloin (around 8oz) cut about 4" thick so it's about as thick as it is wide. More of a square than a sphere, really, and due to the thickness, it can't be properly cooked past mid-rare. They're nice if you like sirloin, which I do, because it's lean and way less expensive than filet.Not fake steaks, just less expensive cuts.
Just googling steak there are over 24 different types. Ate dinner at the Harris Ranch Restaurant, a huge beef producer and they have a butcher shop attached to the restaurant and one of the types of steak they sell is "Baseball Steak". I had never seen or heard of that before.