Tender roast without the tenderloin price. Sirloin tip comes from the front of the hindquarter. It’s lean and fine-grained, more tender than most roasts in its price range, and it slices up beautifully. A good choice when you want roast beef on a weeknight.

How to cook it: Salt it a few hours ahead. Sear it, then roast at 325°F until it hits 130°F for medium-rare. Rest 15 to 20 minutes and slice thin across the grain. Don’t push it past medium — it’s too lean to forgive.

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.