Tender bite-size pieces off the sirloin. Sirloin tips are already cut and trimmed, which makes them the fastest thing in our lineup to get on the table. Tender enough to cook quick, beefy enough to carry a dish on their own.

How to cook it: Sear them hard in a hot skillet, 2 to 3 minutes total, and don’t crowd the pan. Finish with butter and garlic, or build a gravy in the same pan and serve over rice or mashed potatoes. They’re also the right size for kabobs and stir fry.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.