The petite sirloin or ball tip, is a medium-sized cut consisting of multiple muscles around the hip of the animal. The meat is lean and not particularly tender. It's usually cut for steaks but can also be braised whole.
Smoking, then Braising
If left whole, this lean and rather tough cut should be cooked low and slow in liquid. The liquid will help the meat stay moist, and add extra flavor. If cooked this way, the internal temperature of the meat should reach 203 degrees Fahrenheit.
This cut can also be roasted and sliced very thin. In this case, the roast should be removed when the internal temperature reaches 135 degrees for medium-rare; 150 degrees for medium.
For the best results from a sirloin tip, we'd recommend smoking, then braising. This will give the meat plenty of smoke flavor, plus liquid to help it stay moist.
Petite sirloin is an alternative to cuts that are larger or more expensive. The meat is not considered to be flavorful or tender.
Expect to pay less than $10 per pound for petite sirloin. If you don't mind the slightly tough meat, it's a good bargain compared to more expensive roasts and steak options.
If you braise a petite sirloin, it's done when the internal temperature reaches 203 degrees Fahrenheit. If you roast the cut, aim for 135 degrees for medium-rare or 150 degrees for medium.
The best use of this cut is probably to make it into smaller cuts — thin-sliced steaks, kabobs, or stew meat.
Compared to a full sirloin roast, petite sirloin is smaller, and comes from a different part of the sirloin area. Petite sirloin is cut from the hip area, nearest the round area.
If sliced for steaks or kabobs and cooked fast over high heat, petite sirloin can be cooked from frozen. If braised or roasted, it's best to fully defrost the cut first.
Petite sirloin gets its name from being the smaller of the sirloin roasts. It comes from the bottom sirloin, which is closer to the rump of the animal.
The cuts consist of three muscles: rectus femoris, vastus medialis, and vastus lateralis. Of the 42 muscles measured for tenderness by food scientists, these three ranked 8th, 16th, and 32nd, respectively.
The National Cattlemen's Beef Association identifies the petite sirloin with UPC number 1308. You may see this number in the UPC code on the beef package label at the supermarket.
Raise the stakes and make your sirloin steak taste memorably delicious with our flavorful recipe.
That sizzling sound of seasoned steak on a hot skillet will get mouths watering. Peppercorn is the perfect pepper to spice up your steak.
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