Baseball steak

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 gluteus medius. A baseball steak is essentially a center cut top sirloin steak. This cut of beef is very lean, and is considered very flavorful.
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. 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. In Australia, this cut is called D-rump in the Handbook of Australian Meat and assigned code 2100.

Etymology

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.

Cooking styles

Baseball steak is usually served grilled, broiled, sautéed, or pan fried.

Nutrition

A baseball steak per ounce contains 57 calories, 3 grams of fat, and 6 grams of protein. Like other red meats it also contains iron, creatine, minerals such as zinc and phosphorus, and B-vitamins:, and lipoic acid.