Description
The sirloin tip, also known as the knuckle, is the animal’s quad muscle. It is comprised of four different muscles the vastus intermedius, the vastus lateralis, the vastus medialis, and the rectus femoris. Any fat or silverskin is removed from the outside of the roast and steaks are portioned against the grain. These steaks include all the muscles of the sirloin tip and the connective tissue that separates them.