sirloin tip
Noun: A specific, relatively lean cut of beef taken from the triangular tip section of the sirloin primal, near the hip. It is known for being flavorful, versatile, and often less expensive than other premium sirloin cuts.
The term "sirloin tip" is used to identify a particular retail or butcher's cut of meat. It is typically used for roasting, grilling, or cutting into steaks or kabobs. - For tonight's dinner, I marinated a sirloin tip roast. - The recipe calls for one pound of sirloin tip, cut into one-inch cubes. - Compared to a strip steak, the sirloin tip is a more economical choice.
- "Sirloin tip side steak": A specific cut from the sirloin tip, often butterflied or thinly sliced.
- The butcher recommended the sirloin tip side steak for making fajitas.
- In some regional classifications, this cut may be associated with or labeled similarly to parts of the round primal.
- Sirloin Tip Roast (n): The "sirloin tip" cut prepared as a roast for oven cooking.
- She cooked a sirloin tip roast with herbs and garlic.
- Sirloin Tip Steak (n): A steak cut from the larger "sirloin tip" section.
- He grilled sirloin tip steaks to medium-rare.
- Knuckle (in some meat industry terminology)
- Round Tip (a closely related or sometimes overlapping cut from the round primal)
It is important to distinguish the "sirloin tip" from the larger sirloin primal cut it comes from. While it is part of the sirloin, it is a specific, smaller portion with its own texture and cooking properties. It should also not be confused with the more tender tenderloin or filet mignon, which is a completely different muscle.
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a cut of beef from the upper end of the sirloin
