Cuts · Roast
Sirloin Tip Roast
Smaller, leaner roast. Roast 325°F to medium-rare and slice thin.
$40.00 each
avg 3.5–5 lb
SKUs are seeded with each harvest. We'll email you the day this hits the catalog.
About this cut
Sirloin tip — sometimes called "round tip" or "knuckle" — sits at the meeting point of the sirloin and round primals. It's a cluster of a few smaller muscles, leaner than top sirloin, smaller and easier to portion than top round. Think of it as the weeknight roast: ready in an hour, feeds four, doesn't ask much of you.
Why Piedmontese matters here
A roast this lean has to be cooked precisely or it eats like cardboard. Piedmontese sirloin tip widens the window — the fine muscle fiber holds moisture through medium-rare without getting chalky, and the clean pasture-raised flavor stands up to the simplest seasoning (salt, pepper, garlic, olive oil) without disappearing. The roast you make on a Wednesday and feel good about feeding kids.
How to cook it
Recommended method
Sear all sides in cast iron, then roast at 325°F to 130°F internal (about 45–60 min for a 2.5 lb roast). Rest 10–15 minutes. Slice thin against the grain.
Internal temp targets
- Rare: 120°F
- Medium-rare: 130°F (recommended)
- Medium: 140°F
- Past 140°F: not recommended — too lean to forgive overshooting
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