Description
Ball tip steaks are cut from the bottom portion of the sirloin tip. The sirloin tip a large subprimal of the round, but a small portion of it extends beyond the hip bone into the sirloin. That bit is called the ball tip. Ball tip steaks are composed of three muscles—the vastus medialis, rectus femoris, and vastus lateralis. A nice section of fat separates the major muscles in this grouping making the ball tip a relatively fatty cut. Ball tip steaks have great flavor and benefit from tenderizing.