The Sirloin Bottom cut can be divided into three parts, of which the circular-shaped Ball Tip is one, with the other two being the Flap and the Tri-tip. The Ball Tip is cut away from the other two parts of the Sirloin Bottom along natural seams in the meat, and any bones, cartilage and skin tissue are removed.
The Ball Tip is also attached (or rather was, before the entire Round part of the cow was cut off) to the “Sirloin Tip” in the Round.
The cut will weigh from 1 ½ to just over 3 pounds (600g to 1.4 kg.)
Moist heat, or cube for use as stewing beef.