Cooking Fatless Meat

[KuyasKitchen]

I need some help! The beef roasts here are nearly fatless. I mean really, really lean.

Last night, I cooked a sirloin roast. I think it turned out well. But, it wasn't the super-tender, meat falls apart on your fork masterpiece that I've done with USDA Choice cuts of beef.

What can I do to get these things tender?

 

[bigabyte]

Maybe try brining? I've wanted to try this myself, just never have.

 

[boatnut]

what internal temp did you go to? good cut like sirloin shouldnt be taken over 140 IMHO. maybe try laying some bacon on top?

 

[EatonHoggBBQ]

Not sure if a little bacon on top would help with moisture or tenderness. I would have to agree with the brining or maybe even braising if possible.

 

[KuyasKitchen]

I'll try brining. I cooked it to 160F internal. Filipinos don't like the glorious pink-centered meat that we do. They want well done.

 

[Desert Dweller]

If they want it well done, do a brisket...

 

[keend]

Try using a larding needle.

http://www.recipetips.com/glossary-term/t--33375/larding.asp