This boneless, lean cut is great value. Best when roasted and carved into thin slices or into minute steaks.
Given the name “Sirloin Tip” because anatomically it is located next to the tip of the Sirloin.
This boneless, lean cut is great value. Best when roasted and carved into thin slices or into minute steaks.
Given the name “Sirloin Tip” because anatomically it is located next to the tip of the Sirloin.