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Sirloin Bottom

Ball Tip Steak

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Ball tip steaks can be cut from the ball tip roast by cutting the roasts at a right angle to the grain. Cooking Tips Moist heat, or cube for use as stewing beef. Some people will marinate this cut and then barbeque or grill it.

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Flap Steak

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The Sirloin bottom can be divided into three parts, of which the Flap is one, with the other two being the Ball Tip and the Tri-tip. Cartilage and tissue are removed from the Flap cut, leaving it weighing anywhere from 1 to 3 pounds (450g to 1.4 kg.) This boneless cut has very good flavour,…

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Sirloin Ball Tip Pot Roast

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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…

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Sirloin Bottom

This page first published: · Updated: · by . Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Sirloin bottom is the spot at the bottom of the sirloin area, adjacent to the round area of the cow.It can be divided into three cuts: Tri-Tip Roast, Ball Tip Roast and Flap. Related entries

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Tri-Tip Roast

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The sirloin bottom can be divided into three parts, of which the Tri-Tip is one, with the other two being the Flap and the Ball Tip. It will be triangular in shape, thus it’s name of “Tri-Tip.” The roast will be boneless, free of gristle, and have a 1/2 inch (1 cm) layer of fat…

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Tri-Tip Steak

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A steak cut from the Tri-tip Roast. Cooking Tips There is a variation of the cut, which has no outside fat on it. But this is insanity. These steaks have less marbling than other sirloin steaks, so the danger is that they will dry out during cooking. They need to be cut at least 3/4…

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