How to Cut Up a Sirloin Tip Roast

Roasted sirloin tip beef roast.

A sirloin tip roast comes from the beef knuckle portion of a cow, not the sirloin. To cut a sirloin tip roast from the whole beef knuckle, find the natural seam in the center of the knuckle. By working carefully and following the seams, you cut up a sirloin tip roast. Once the sirloin tip roast is separated, roast it whole or cut it up into smaller pieces.

Things You'll Need

• Cutting board
• Butcher knife

Instructions

1. Place the beef knuckle onto the cutting board and find the natural center seam. Place this side of the knuckle facing up on the cutting board.

2. Insert the tip of the butcher knife at the center seam and begin to cut down into the beef knuckle. This separates the sirloin tip side from the sirloin tip center.

3. Continue cutting down along the natural seam until you come to the point where you see the horizontal sirloin tip bottom. This is where you clearly see the different muscle group that makes up the tip bottom. Stop cutting at this point.

4. Adjust the butcher knife to cut horizontally and follow the seam line. Continue cutting to separate the sirloin tip side, center and bottom. Cut until you have all three portions separated.

5. Leave the sirloin tip center whole and prepare it as a sirloin tip roast. Another use for the sirloin tip roast is to cut it into 1-inch thick steaks by cutting across the fibers. A third option is to first cut it into 1-inch thick pieces and then cut it into smaller bite-size pieces for a stir-fry or kabobs.

Tips & Warnings

• Use the sirloin tip side for thin sandwich steaks by cutting it into ¼-inch steaks. Use the sirloin tip bottom for stew meat by cutting it into 1-inch chunks.

References

• Beef Knuckle Cutting Instructions