Ball Tip

Alt Names: Sirloin Roast, Petite Sirloin Steak, Loin Ball Tip Steak

French : Bas de surlonge | Spanish: Centro de falda

THE BASICS & BEYOND

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.

*Only available in the US.

Schedule A Cutting

Raw ball tip cut of beef

Janet Bourbon, Sterling Silver Chef

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

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.

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

Modern Steakhouse

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Modern Steakhouse

Run It Like You Own It

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Mix Up Some Trending Cocktails

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Modern Steakhouse

Dining Restrictions in Your Menu

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Beef Up & Down The Menu

One Cut, Three Dayparts: Navel

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Modern Steakhouse

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Modern Steakhouse

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Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary.