Grassfed Sirloin Tip Roast

The name is misleading. The cut is not.

Despite what it is called, the sirloin tip does not come from the sirloin. It is cut from the front of the round, in the hindquarter, right up against the sirloin. That position gives it something useful: leaner than a chuck roast, more tender than a round roast, and priced below both. You get an average 2 lb roast, vacuum-sealed and frozen.

Why You'll Love It:

• Lean and Flavorful: Very little to trim, with clean beef flavor all the way through.
• Better Position Than Round: Sits closer to the sirloin, so it eats more tender than a straight round roast.
• Versatile: Roast it whole, shave it for deli-style beef, or shred it for sandwiches.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then let it sit out 30 minutes before it goes in the oven.
• Roast Low: 275°F until the center reads 130°F. Low and slow keeps a lean roast tender.
• Or Braise It: Sear, then cook covered in liquid at 300°F for 2.5 hours if you want it shreddable instead of sliceable.
• Rest: Twenty minutes under foil before any knife touches it.
• Slice Thin, Across the Grain: Not optional on a lean cut. Thick slices chew tough no matter how well you cooked it.

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