Sirloin Tip Steak

Avgs - Small:1 lb | Medium: 1.1-1.4 lbs | Large: 1.5-1.8 lbs

Great to cut and make marinated tips! Lean, flavorful, and built for versatility. The sirloin tip is cut from the round — a well-worked muscle that produces a firm, satisfying steak with genuine beef flavor and very little waste. It's the steak that rewards a little patience and the right technique with results that punch well above its price point.

What Is Sirloin Tip? The sirloin tip comes from the front of the round, where the muscle does real work. That means it's leaner than a ribeye or strip, with a tighter grain and a bold, beefy flavor that stands up well to marinades, slow cooking, or a hot, fast sear. It's not a cut that needs a lot done to it — just good beef, good heat, and good technique.

How to Prepare Thaw in the refrigerator 24 hours before cooking. For best results, marinate 2–4 hours before cooking to help tenderize and add depth. Bring to room temperature 30 minutes before it hits the heat. Sear in a ripping hot cast iron or grill 3–4 minutes per side to 130–135°F for medium-rare. Rest 5 minutes, then slice thin against the grain. Don't overcook — this cut is best kept on the rare side.

Also Great For Steak sandwiches, stir fry, fajitas, kebabs, or sliced thin over a salad — the sirloin tip is as practical as it is flavorful.

Our cattle are born and raised on the farm, where they freely graze on lush pastures and are nourished with crops grown right on the land. We finish with 30 days of non-GMO corn for flavor and tenderness, then dry age for 2–3 weeks to concentrate flavor and develop the depth you can taste in every bite.

Our regenerative farming practices nurture both animals and land, and processing takes place at a USDA-inspected facility just 30 minutes from our farm.

Delivery available, pickup at different locations