You might be wondering if all sirloin cuts are the same - short answer: no. Let's clarify! The sirloin tip roast is distinct from the top sirloin. While both come from the sirloin area, the sirloin tip is taken from the largest muscle in this section, which is connected to the short loin. The top sirloin, on the other hand, is cut from the upper part of this muscle group. Though these cuts are adjacent, the sirloin tip is less tender, as it comes from the hindquarter, an area that’s used for movement.

To summarize, the sirloin tip roast from 63 Acres Beef offers more tenderness than typical round roasts but is not as tender as the top sirloin. Raised on small family ranches in southern B.C., 63 Acres premium grass-fed, grain-finished Angus cross cattle thrive in the region's low humidity and abundant sunshine, which contribute to the high-quality local grass and hay they feed on. 63 Acres is dedicated to ethically, naturally, and locally raised beef.

COOKING TIP: To ensure a tender roast, cook it slowly at a low temperature. A dry herb rub will enhance the flavor and remember to let the roast rest for 15 minutes before carving. For a delightful pairing, serve it with creamed spinach or sautéed spinach.