Sirloin Tip comes from the hind quarter of the cow, right next to the sirloin steak, and is the leanest of our roasts. It's best served braised, slow cooked, or roasted. It makes great thin sliced sandwich meat as it's a lean,  boneless cut. Deli Roast Beef is often made from this cut.
 
This is our Grain Finished American Wagyu variety, the latest of which has outstanding marbling. We visually estimate it to rank as a BMS 9 on the Japanese marbling scale (based on Ribeyes), which is beyond what the USDA scale even measures. This is far beyond the Prime marbling that you will find at even the most premium steakhouses, where you would be paying upwards of $120 for a comparable Ribeye steak. Less than 1% of the beef raised in the US has this level of marbling.
 
The Sirloin Tip is dry aged for a minimum of two weeks then vacuum sealed and flash frozen for optimal freshness.