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	Each primal cut - round, loin, rib, chuck -have unique characteristics in terms of tenderness, fat content, cooking method and price.¹

Round Tip Roast

This cut is from the thin side of the round. This cut contains the cap muscle of the sirloin. ⁶

Cooking Methods:

Roast, Grill, Braise,
or Cook in Liquid. ⁶