SIRLOIN TIP ROAST 

  • Also Known As: Ball Tip Roast; Crescent Roast; Face Round Roast; Full-trimmed Tip Roast; Knuckle Peeled; Knuckle Roast; Round Tip Roast; Round Tip Roast Boneless; Sirloin Tip Roast; Tip Sirloin Roast
  • This boneless, lean cut is great value. Best when roasted and carved into thin slices.

 

Courtesy of BeefItsWhatsForDinner.com

Sirloin Tip Roast / lb

$15.99Price
  • ROASTING/Bake

    • Oven roasting is considered a simple cooking method because it generally uses a lower temperature over a longer period of time, allowing you to "set it and forget it."

     

    BRAISING

    • The beauty of braising is how it turns less-tender cuts into rich, fork-tender dishes. The key is to cook the beef in liquid over low heat for several hours. If you use pre-cut chunks, make sure they're not too small (a golf ball size is good), because they tend to overcook.
    • The final result of this cooking method is tender beef that melts in your mouth. Braising is the method of choice for large, less tender cuts of beef such as a Pot Roast or Brisket, using a small amount of liquid.

     

    Courtesy of BeefItsWhatsForDinner.com

  • ROUND PRIMAL | PRIMAL CUT

    • Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.

     

    Courtesy of BeefItsWhatsForDinner.com

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Stephenville, Texas 76401

USA

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