Dry Aged Steaks

Sirloin Tips

Lean, flavor-soaking pieces ready for fast weeknight cooking.

What makes it unique

Cut location
What it means
From the sirloin tip (knuckle) at the front of the round.
Why it matters
Lean, active area, fewer fat pockets but solid flavor.
Lean profile
What it means
Little external fat, modest marbling.
Why it matters
Macro-friendly yet steak-night worthy.
Moderate chew
What it means
Tighter grain than flank, looser than strip.
Why it matters
Tender when sliced thin or cooked to medium-rare.
Uniform medallions or cubes
What it means
Often sold pre-cut for kabobs and stew.
Why it matters
Consistent grilling or quick sautéing.
Marinade ready
What it means
Open texture welcomes acidic and enzyme marinades.
Why it matters
30-minute soak boosts juiciness and flavor.
Versatile methods
What it means
Sear, skewer, stir-fry, or slow-braise.
Why it matters
Covers weeknight fajitas to hearty stews.

Trait	What it means	Why it matters
Cut location	From the sirloin tip (knuckle) at the front of the round.	Lean, active area, fewer fat pockets but solid flavor.
Lean profile	Little external fat, modest marbling.	Macro-friendly yet steak-night worthy.
Moderate chew	Tighter grain than flank, looser than strip.	Tender when sliced thin or cooked to medium-rare.
Uniform medallions or cubes	Often sold pre-cut for kabobs and stew.	Consistent grilling or quick sautéing.
Marinade ready	Open texture welcomes acidic and enzyme marinades.	30-minute soak boosts juiciness and flavor.
Versatile methods	Sear, skewer, stir-fry, or slow-braise.	Covers weeknight fajitas to hearty stews.

Ready to cook Sirloin Tips?

Order pasture-raised, dry-aged sirloin tips direct from our farm.