Sirloin tip roast

Jevi’s notes

Lean. Jevi often sends this area to the grind to spare the butcher’s effort for custom cuts elsewhere. If you have one, roast it low with a probe or braise it.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 3.5 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Oven roast (oven) · oven 325°F · pull ~140°F (texture/plan) · rest 20 min
  Est. cook: ~117.5 min for 3.5 lb
• Braise (oven) · oven 300°F · pull ~195°F (texture/plan) · rest 15 min
  Est. cook: ~217.5 min for 3.5 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.