Ball Tip

Alt Names: Sirloin Roast, Petite Sirloin Steak, Loin Ball Tip Steak
French : Bas de surlonge  |  Spanish: Centro de falda


Ball tip is a boneless cut from the top of the hip bone. It’s very lean and less tender than higher quality steaks. However, with some culinary finesse, such as tenderizing via marinade, or slow-cooking, this cut can deliver satisfying entrées and great value. Consider rubs, marinades and sauces (including BBQ sauces) as tenderizing tactics.

Schedule A Cutting
Ball tip

Janet Bourbon, Sterling Silver Chef

“Customer expectations are higher than ever. People travel more, and they have more information about food.”

History of the Cut

Long known as a stewing beef, this budget-friendly cut is finding much more menu diversity in the hands of chefs who are willing to accommodate its less-tender but classic beef attributes. 

Classic Preparation

Grill / Broil / Skillet / Roast / Smoke / Stew / Sous Vide

In The Kitchen