Ball Tip Roast

The hidden gem of flavorful roasts. Cut from the premium sirloin, our USDA Choice Ball Tip Roast is a lean, economical cut packed with rich, robust beef flavor. It's exceptionally versatile — perfect for slow-cooking into fork-tender pot roast, roasting in the oven, or slicing into juicy, budget-friendly sirloin steaks.

The Full Story

Often called the "Bullet Roast" or "Sirloin Tip Center," the Ball Tip Roast is one of the best-kept secrets in traditional butchery. Because it comes from the bottom sirloin, it naturally carries a deeper, more intensely beefy flavor profile than standard round roasts, while remaining much more affordable than premium loins.

Our USDA Choice Ball Tip Roast features a fine grain and just the right amount of light marbling to keep the meat incredibly juicy when cooked correctly. Whether you slow-braise it with root vegetables until it falls apart, or roast it to a perfect medium-rare and slice it thin for premium roast beef sandwiches, this cut delivers spectacular results.

Why You'll Love It

• Big Beef Flavor: Hailing from the sirloin family, it boasts a bolder, richer taste than traditional chuck or round roasts.
• Incredibly Versatile: Easily adapts to your favorite cooking style — slow cookers, smokers, oven roasting, or instant pots.
• Lean & Economical: A highly efficient, tight muscle cut with very little waste, giving you clean, premium beef at a great value.

Product Specifications

• Cut: Ball Tip Roast (Bottom Sirloin)
• Grade: USDA Choice
• Weight: Average 2–3 lbs per roast
• Packaging: Individually vacuum-sealed and flash-frozen to lock in fresh color and moisture.
• Source: Raised by ranchers across the Southwest high desert, US born and bred.

Ranch Cooking Tips

1. For a Tender Oven Roast: Rub the roast with olive oil, garlic, salt, and rosemary. Sear it in a hot pan first, then roast in the oven at 325°F until the internal temperature hits 135°F for medium-rare. Crucial step: slice it strictly against the grain into thin ribbons for maximum tenderness.
2. For Fall-Apart Pot Roast: Place the roast in a slow cooker or Dutch oven with beef broth, onions, carrots, and potatoes. Cook on low for 6–8 hours. The low, slow heat melts the connective tissue, making the meat completely fork-tender.
3. Perfect for Smoked Pit Beef: Season heavily with a savory rub and smoke at 225°F until it reaches an internal temperature of 130°F. Chill the meat completely, then slice it paper-thin for high-end, pit-style barbecue sandwiches.

Delivery you can count on

Hand-delivered fresh to your door across the East Valley (Chandler, Gilbert, Mesa & surrounding areas) — no shipping boxes, no dry ice, just us. Flat $20 delivery fee (free once your order hits $200). Vacuum-sealed and freezer-ready for up to 12 months. No subscription, no commitment — order whenever you want.