The sirloin tip center roast is one of several cuts from the sirloin tip near the rump of the animal. This medium-large cut has quite tender meat, making it good for roasting or braising.
The medium tenderness and size of this cut makes it a good option for an inexpensive roast. The cut should be seasoned, then roasted at approximately 275 to 325 degrees Fahrenheit until the internal temperature reaches 135 degrees for medium-rare. Adding sauce or liquid to the roast periodically during cooking may help keep it from drying out.
Let the cut rest for 10 to 15 minutes after cooking, then slice very thin to serve. The thinner the slice, the easier the meat will be to chew.
A sirloin tip center roast would also make for an excellent braised pot roast.
Set your Traeger to 275 degrees Fahrenheit and roast for 90 to 120 minutes, or until the internal temperature reaches 135 degrees for medium-rare, or 150 degrees for medium. The long cooking time on a Traeger will give this roast time to absorb delicious wood-fired flavor.
This isn't one of the most prized beef cuts, but it is a less expensive alternative to larger roasts like prime rib. If you feel like freshly-made roast beef but don't want to spend $100 or more for prime rib, a sirloin tip center roast is worth a try.
A sirloin tip center roast will go for approximately $30 or around $10 per pound. The total cost will depend on how many pounds the cut is, of course.
When roasted, this cut is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare, or 150 degrees for medium. If braised, the internal temperature target is 203 degrees.
This cut is best left whole and roasted. It’s an alternative to larger and more expensive roasting cuts. It can also be braised.
The term "sirloin roast" usually refers to a top sirloin roast. The top sirloin is where most of the sirloin cuts come from. The sirloin tip is closer to the rump of the animal, so the meat is likely to be less tender.
Don't cook this cut from frozen. The meat is likely to dry out before the cooking is done, and the low temperatures could invite the formation of dangerous bacteria.
The sirloin tip center roast comes from the rectus femoris muscle, on the leg. Among 42 beef muscles studied by food scientists, this muscle was ranked as the 8th most tender on the animal.
You may see this cut called "eye of knuckle" in Australia and New Zealand.
The National Cattlemen's Beef Association identifies the sirloin tip center roast with UPC number 1549. You may see this number in the UPC code on the beef package label at the supermarket.
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