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Title: Meat question
Post by: car54 on January 10, 2010, 08:03:36 AM

I have a opportunity to buy either a boneless bottom round roast or a boneless sirloin tip roast. They are both cyrovaced, weigh about 12 lbs and are $1.98 per lbs.

Which would be the best and can they be aged and or cut into steaks?

Thanks for your input, Brad

Title: Re: Meat question
Post by: Piker on January 10, 2010, 09:11:33 AM

My self would pick the sirloin tip. I think it is a better, tenderer and moist cut. It makes a better roast, jerky etc. than bottom round. I just wish I could get it atah price up here. Piker

Title: Re: Meat question
Post by: ArnieM on January 10, 2010, 09:27:43 AM

I agree with Piker, go with the Sirloin tip.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: car54 on January 10, 2010, 08:03:36 AM