Ball-tip

[Tim Harris Sr.]

Has anyone else experienced cooking a ball-tip on the grill? I plan on going to Kinders to pick up a couple for the weekend..

Can anyone tell me what the difference is between the ball-tip and tri-tip?

The Tri-tip is bigger, and has more marbling.. However I find that the ball-tip is more tender and leaner. (I would think the Tri-tip should be more tender due to the marbling)

I have never heard of a ball-tip till Kinders opened. I love this cut of meat.

 

[K Kruger]

Hmm. Ball tips are usually less tender than tris because they are leaner as you say. They are located kind of between the tri and the 'sirloin tip' (which isn't sirloin at all--it is a cut from the round and also known as the 'knuckle'). Sirloin tip roasts that are trimmed of fat and some of the muscle are often called ball tip roasts, confusing the issue further. Those I cook at high heat to no more than med-rare. Ball tips from the bottom of the sirloin (next to the tri) I usually either slice into strips and marinate (for fajita-ish thing) or butterfly, marinate, cook to a lower internal then slice thinly.

Ball tips from the sirloin (next to the tri) usually run about 1.5-3 lbs. Ball tip roasts (the trimmed 'sirloin tip' from the round) are usually about 3 lbs.

I am clueless as to whether this helps or not.