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.
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated High Choice and Low Prime marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.
 
The Sirloin Tip is dry aged for a minimum of two weeks then vacuum sealed and flash frozen for optimal freshness.