Sirloin Tip Roast

The sirloin tip roast is cut from the hindquarter between the rib and the round primals. The sirloin tip muscles are not as well-exercised as the rest of the hindquarter, so they are more tender and contain more fat, though not the connective, collagen-rich tissue of the forequarter roasts. Best roasted only to medium rare in an open pan after browning in hot oil. Acidic liquid, such as red wine, tomato-based sauces, or sweetened vinegar added to the bottom of the pan keep moisture in the oven and flavor the pan juices for a delicious sauce or gravy. Thin-sliced sirloin tip roasts are delicious as the star of the meal or on a sandwich or rolled appetizers served cold the next day.

Gwenyn Hill's 100% grass-fed beef comes from our Red Devon cattle, pastured in family groups, calves beside their mothers, exclusively grazing on organic pastures or our high quality, winter-fed hay. No hormones, no antibiotics, no GMO's, just nature.