Sirloin Tip
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The Sirloin Tip refers to a boneless Full Sirloin Tip, NAMP 167B, which includes the complete rear end of the Sirloin (the Bottom Sirloin and the Tip) that is usually divided between the Round Primal Cut and the Bottom SirloinSub-Primal Cut, depending on if the Round is broken down as a Diamond Round or a Chicago Round.  The muscles included in the Full Sirloin Tip are the rectus femorisvastus medialisvastus lateralisvastus intermedius and the tensor fasciae latae.

Availability

Sirloin Tip is available all year long.

Production

To create a Full Sirloin Tip, the muscles are separated from the Top Round, the Bottom Round, and the Top Sirloin along the Seams and it is de-boned. If a smaller roast is required, then the Full Sirloin Tip is usually split lengthwise into approximately equivalent portions. If the Sirloin Tip is left attached to the Bottom Sirloin, it can be called Beef Loin, Bottom Sirloin or Sirloin Tip.

Sirloin Tip Roast meat is low in fat and only moderately tender, depending on which location your particular cut of meat is from. Cuts from closer to Round Primal Cut will be tougher.

The production of beef is carried about by three primary types of operations: Cow & Calf Operations, Weaner Calf & Yearling Operations, and Dry-Lot Feeding Operations (also known as “Backrounders”) which are the most expensive operations in the Beef Industry. To learn more about Beef Producers just follow the link to Smart Kitchen’s Page on Beef Producers. The Beef Producers are represented by the National Cattlemen’s Beef Association.

American cattle production has remained almost stagnant between 1985 and 2009, growing just 6.4%, while the amount of beef imported has nearly tripled in that time, according to an analysis of USDA figures conducted by R-CALF USA, another the trade group that represents cattle producers.

Once raised, Beef is typically sold to Meat Packers who slaughter, inspect, and butcher the animals to provide Primal Cuts to butchers and portion cuts to consumers.

Purchasing

When shopping for Sirloin Tip, look for Sirloin Tip that has a clear, red exterior color known as the “Bloom,” that come from exposure to oxygen and not the more normal purplish-red color of vacuum packed beef. Your purchase should be cold, firm to the touch and, if packaged, free of any punctures or rips. Notice the “sell-by” date on the label and make sure you are buying product that is well within its dates of safe use as specified by the sticker. 

Storage

Raw Sirloin Tip should last for up to 4 days in the refrigerator. Add an extra day of cold storage time if the Sirloin Tip is Marinated or oiled. Raw Sirloin Tip will keep for 2-3 months in the freezer without any appreciable deterioration in quality.

Cooked Sirloin Tip should be refrigerated for up to 1-3 days.

Culinary Uses

Sirloin Tip is a tough Portion Cut of Beef. On Smart Kitchen’s Home Plate it should be Cooked, it is Tough, it can be Thin or Thick depending on how it is cut, it is Dry, and Lean. Using the Home Plate we would call it Cooked, Tough, Thin or Thick, Dry, and Lean or noted in the home plate shorthand Sirloin Tip would be (C, T1T3-T4, D, L).

Sirloin Tip Roast requires a slow cooking, like Roasting at lower heats, Braising or even a Slow Cooker/Crock Pot, to tenderize the tougher muscle fibers. Using a Marinade or Rub before cooking will also help Tenderize a Sirloin Tip Roast tremendously.  With Sirloin Tip Roast, give a marinade or rub plenty of time to perform. Ten hours before cooking is optimal. When purchasing a Sirloin Tip Roast look for a vibrant red color in the meat to indicate freshness.

Not surprisingly, a Sirloin Tip Roast is best cooked by Roasting at 325° F (162.8° C) for 20 to 30 minutes per pound of Sirloin Tip Roast weight to achieve a Medium level of doneness. Marinades and Rubs can be applied. Remember to Sear each side before Roasting. 

Additional fat, like an appropriate oil or butter, can’t hurt the roast’s moisture; neither can basting it every 15 minutes or so, perhaps with some reserved marinade that has not been Contaminated by raw ingredients.

Be mindful not to overcook it, as it can get very dry. Smart Kitchen has a Recipe for Sirloin Tip Roast in its recipe section. Once roasted, Carve a Sirloin Tip Roast/Round Tip Roast very thin to serve.

Portion Size

Allow 6 to 9 ounces (170 g to 255 g) per person of Sirloin Tip as a Serving Size.

Low Fat

No

Low Calorie

No