Beefmaster Sirloin Tip Roast

The sirloin tip comes from the front of the hind leg, the muscle butchers call the knuckle. It is lean, uniform and easy to carve, which makes it the roast for thin-sliced roast beef.

Method: salt it a day ahead, roast at 325°F to 130°F internal, rest fifteen minutes and slice thin against the grain. It also cubes well for kabobs and slices thin for cheesesteaks. Do not take it past medium; there is not enough fat in it to forgive that.

USDA safe minimum for whole-muscle beef is 145°F with a three-minute rest.

Typically 1.8 to 2.2 lb.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.