Beef · Round
Sirloin Tip Roast
A lean, boneless roast from the round, despite the name. An economical roast for slicing or shredding.
Photo coming soon
| Animal | Beef |
|---|---|
| Section | Round |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | round tip roast, knuckle roast, French roast (shop-specific) |
Best ways to cook it
- Roast
- Braise
- Slow cook
About this cut
What it is and how to use it
Even though it carries the sirloin name, the sirloin tip comes from the front of the round, near the sirloin. It is a lean, boneless roast with a firm texture and mild beef flavor. Because it has little fat, it can be tough if overcooked, so it is often roasted to medium and sliced thin or cooked slowly in liquid. It is a common choice for roast beef sandwiches.
Cook’s tipRoast at a moderate temperature to at least 145°F, rest, and slice very thin across the grain. Or braise until fork-tender.
Read moreBeef Cuts Chart: 9 Primals & How to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
Related cuts
More from the same animal
4.9from 81 Google reviews94% recommend on Facebook
Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours