Sirloin Tip Round

Discussion in 'Meat Selection and Processing' started by thomasyoung, Aug 17, 2009.

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  1. Sirloin Tip Round

    The Sirloin Tip can be a little on the tough side, however they can be tenderize using rubs and marinating them.

    Rump Roast

    This part of the hindquarter is very popular cut for pot roast, but can also be roasted at low temperatures. It resembles the looks of the round steak on one end because that is where it is separated at. It has about two inches of beef round while the end that has been separated from the Hip Bone has a flap; the flap and round beef is tied together with butcher twine and made into the popular Pot Rump Roast.

    More to come.

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