Boneless sirloin roast

[Dick B]

This is directed to the folks on the Central Coast of California in the Santa Maria/Orcutt area. When I ws living in SM in the 70's, I remember a cut of beef called 'top block' It was prepared much like tri tip.
The reason I ask is that a food chain here in the San Joaquin Valley has boneless petite sirloin roast on special this week, and the butchers have said the roast is also known as a ball roast which was another name for top block.

So, if you folks can give me any info of what I've got here, I will appreciate it. For a buck99 a pound, I can't go too far wrong. Also, what ratio of salt to pepper tp garlic salt are you using for your tri tips.

And I do miss Guadalupe and Casmalia.

Thanks much for any info. It's Stoli time now.

Dick B

 

[K Kruger]

'Top block' is top sirloin. It was (and is) regularly used in Santa Maria barbecues (contrary to popular belief, tri-tip is not always used).

'Petite sirloin' roast is not ball roast. It is a small sirloin tip roast which is actually beef knuckle, cut from the round (gotta love marketing terms!) not the sirloin. The ball roast is a small roast that is separated by a natural fat line and is attached to both the flat roast and the tri-tip.

Cook your roast as you would a sirloin tip, i.e., to a lower internal temp (just like tri-tip), and slice thinly. Superb roast beef.