Description:
The ball tip is found in the bottom sirloin, along with the tri-tip and flap. The ball tip is a cut that does well with cooking methods which provide extra tenderizing. Think marinades or cooking with moist heat.
Alternative Name:
Suggested Preparation: Slow-Cook. We suggest marinating / tenderizing over night.
Beef Primal: Sirloin
NAMP Code: 185B
Number of Pieces: 2
Average Yield/Piece: 2.25 lbs
