Beef cut help

[B Lauchnor]

Years ago my father used to buy and rotis (with some Hickory or Mesquite) a cut of beef that the local butcher called a "Texas Tip." Dad is gone now and the butcher is also long gone. I've been trying to figure out what the cut is really called since I can't seem to find that name used anywhere. Some of the things it isn't - not tri-tip, and not eye of the round(EotR). It was a moderately fatty cut but in the shape and EotR, with more flavor than the EofR. Something from the sirloin area? If anyone has ever heard of this cut I'd love some help.

Thanks,
Brad

 

[Dave/G]

Sirloin tips?

 

[B Lauchnor]

Sirloin tips?

It was more of a roast, about 4 to 5 inches diameter like the EotR, it must have been some cut of a sirloin roast.

 

[Joe F]

Here's the list...
Must be the Tip Roast.
http://aggiemeat.tamu.edu/meat-iden...ffa-meat-judging-contest-meat-identification/
That may be the cut the the Santa Maria guys use as well.

 

[B Lauchnor]

Here's the list...
Must be the Tip Roast.
http://aggiemeat.tamu.edu/meat-iden...ffa-meat-judging-contest-meat-identification/
That may be the cut the the Santa Maria guys use as well.

Joe, I think you've hit it. At least it's something I can try.
Thanks for the link.

 

[Dave/G]

It was more of a roast, about 4 to 5 inches diameter like the EotR, it must have been some cut of a sirloin roast.

Yes, that's what I meant. Like what they are talking about here. http://allrecipes.com/recipe/herb-rubbed-sirloin-tip-roast/