1. Cuts
  2. Sirloin Primal
  3. Bottom Sirloin Butt
  4. Petite Sirloin/Ball Tip

Petite Sirloin/Ball Tip

Also Known As: Ball Tip Roast; Petite Sirloin Roast; Sirloin Roast

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value.
Butcher's Note

The name “Petite” comes from the small size of the Sirloin cut.

Where This Cut Comes From:

Sirloin Primal

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Explore This Primal

Cooking Methods:

Supply Chain Ordering & Pricing Details

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Petite Sirloin Steak

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Sirloin Tip Center Roast

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