Lean but not too expensive, our beef sirloin tip roast doesn’t compromise on flavor. Taken from the hindquarters in the bottom sirloin sub-primal section, it’s a small boneless roast that has a shorter cook time than most other roasts, but you should still cook it “low and slow” to tenderize it over time and prevent overcooking. The optimal temperature is medium-rare at the maximum. To serve, carve it into thin slices or bite-size cubes.
In our opinion, it’s best not to cook beyond medium-rare to medium, but if you want to, then the beef sirloin tip roast can benefit from marinating two or three hours before cooking. A spice rub can create a flavorful crust that will seal in the juices. After cooking, let the meat rest at least 15 minutes before carving.
At Pasture to Fork, we raise our beef cattle outdoors on grass without any artificial hormones, vaccines, or grain. The end result is simply excellent grassfed beef to wow your guests, tickle your palate, and settle your guilt surrounding inhumane-feedlot-raised-GMO-grainfed-vaccine-injected-unhealthy-supermarket beef.