Sirloin Tip – Subprimal Cut

The sirloin tip (Knuckle or formerly the round tip) is a subprimal cut of beef that can be confusing due to its name. Despite being called “Sirloin Tip,” it does not come from the sirloin primal. Instead, it comes from the round primal, specifically the front end of the rear leg of the animal. It’s one of the cheapest beef cuts, but it’s only good for people who know how to cook tough, lean meat.

The sirloin tip is a lean cut of beef, but it’s also very tough, with lots of connective tissues and muscle fibers running in every direction. Butchers typically break it down into three smaller sections, separating the main muscles to get cuts such as the sirloin tip roast, the sirloin tip center roast, and the sirloin tip side roast. These are sold as roasts or cut into steaks. Sirloin tip has a solid beefy flavor but needs slow, low-temperature cooking to become tender.