Sirloin Tip Roast | Meat Cut Highlight

hello everyone I'm Katie with John Henry's come on into my kitchen today because I'm going to share with you everything that you need to know about our beef sirloin tip [Music] roast our sirloin roast is cut from one of the eight Primal cuts of the beef referred to as the round this Primal cut is the animals hind leg re between the rump and the hind shank the muscles in this rear leg area of the beef are used for movement and therefore the meat is lean but it can also be tough there are many subcategories of the round but today I'm going to share with you about the sirloin tip roast it may be surprising to learn that the sirloin tip roast is not from the sirloin Primal cut at all even though it has the word sirloin in its name it got its name because it is located in the round near the the tip of the sirloin the sirloin tip roast is flavorful but like most lean cuts it can be tough and is best brazed or stewed the sirloin tip is also very good when prepared low and slow and thinly sliced Against the Grain this cut works great for Philly cheese steaks on our leanness scale the sirling tip would be near the far end for the most lean and the chuck roast would be on the opposite end for the most marbled if you are looking to prepare this roast for a family dinner I recommend that you plan between a/4 of a pound and half a pound per person due to the limited amount of fat on this roast because we are a custom butcher we can cut your roast to your desired size our butcher can cut them as small as one PB or as large as 6 to 8 lbs depending on the size of the beef our sirloin tip roast can be cooked in many different ways such as brazing it in a dutch oven pressure cooking it in the instant pot or cooking it low and slow in the slow cooker or oven this cut of meat isn't lacking on flavor but must be cooked mindfully for the best results all of our cows here at John Henry's are grass-fed and pasture raised we raise them locally here on our family farm and they are never given any antibiotics or hormones our fields and feed are never exposed to harsh chemicals or pesticides and you can tell by the flavor and the quality of the meat that our cattle live a happy and active life out on our farm I hope that you enjoyed this little lesson here in my kitchen today and thank you so much for supporting our [Music] [Applause] [Music] farm we're so glad that you found our Channel if you like what you see please hit the Subscribe button and if you want to see more awesome recipes click the video below [Music]

Channel: Cooking with John Henry's Meats

Views: 3,578

Keywords: johnhenrys organic meats organic free range delivery, farm, window to the farm, cook with katie, wildtree, freezer meal workshops

Id: Q2L1wbaiwtE

Length: 3min 6sec (186 seconds)

Published: Sat Oct 28 2023