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Petite Sirloin

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.

Other Common Names

  • Ball Tip
  • Bottom Sirloin Roast
  • Sirloin Ball Tip Roast

Primal Cut

  • Loin Primal

Petite Sirloin Cooking Methods and Tips

Typical Cooking Methods

  • Braising

  • Smoking, then Braising

  • Slow Cooker

  • Roasting

General Cooking Recommendations

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.

How to Cook Petite Sirloin on Your Traeger

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 Internal Temperatures

  • For rare, aim for 120-130 °F internally.
  • For medium-rare, aim for 130-135 °F internally.
  • For medium, aim for 135-145 °F internally.
  • For medium-well, aim for 145-155 °F internally.
  • For well-done, aim for 155-165 °F internally.

Petite Sirloin FAQs

Is Petite Sirloin a Good Cut?

Petite sirloin is an alternative to cuts that are larger or more expensive. The meat is not considered to be flavorful or tender.

How Much Does Petite Sirloin Cost?

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.

How Do You Know When Petite Sirloin Is Done?

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.

What Is a Petite Sirloin Best For?

The best use of this cut is probably to make it into smaller cuts — thin-sliced steaks, kabobs, or stew meat.

What Is the Difference Between Sirloin and Petite Sirloin?

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.

Can Petite Sirloin Be Cooked From Frozen?

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.

Interesting Facts About Petite Sirloin

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.

Petite Sirloin Recipes