Whole top sirloin

[dano62]

I'm going to cook a 12 lbs too sirloin.
I'm just going to put salt, pepper and garlic powder on it.
My question is do I need to tie it up with butchers twine or just let it be??

 

[pops6927]

As long as it is whole muscle without cuts or flaps you need to hold in together, tying would just be for appearances only.  Only tie if you need to hold it's shape and/or form into a precise shape, size or configuration.  For example, a rump roast tied up:

246x1000px-LL-d4bb1ac5_beefrumproasttied.jpeg

• pops6927
• Jul 26, 2017

That brings together the top, eye, and bottom round pieces into one unit.

A whole top sirloin untied would look like this:

beef boneless sirloin top butt.jpg

• pops6927
• Jul 26, 2017

which is already bound together by its natural seams and would not require tying up.