This area has many lean cuts of beef, which are best prepared with moist heat cooking methods. Many popular and economical roasts come from the Round. When cut into thin strips, steaks from this area can be used in stir-fry recipes.
Beef Round Tip Roast
Also known as: Face Round Roast Tip Sirloin Roast Crescent Roast Knuckle Roast Round Roast Ball Tip Roast Cap Off Roast Sirloin Tip Roast Knuckle - Peeled
Good question Andy, I seen them also and wasn't quite sure what to make of it. I assume that it is something that was always made into hamburger was the reason I hadn't ever seen them in our 1/2 beef or been asked how I wanted them cut up.
I cooked a Sirloin Tip Roast in my Americue at 180 until done (155). I came out great. Used about 3 ozs of Mesquite and had the entire thing draped in homemade bacon. This really took up the moisture and flavor. I also routinely use sliced knuckle for beef jerky on my FEC 100. Works great. Also, bought a couple of 10 pounders at sams club and ground them up for ground beef. We have some very lean ground beef in the freezer ready for whatever it calls for.
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