Location

• Both the tri-tip and the sirloin tip roasts are found in the sirloin section of the cow, around the hip. The tri-tip roast is characterized by its triangular shape and is found in the bottom part of the sirloin. The sirloin tip, which is also called a round tip, is located on the upper part of the sirloin and as the name suggests, has a round shape.

Taste and Texture

• Tip roasts have a lean texture that benefits from slow roasting or moist cooking methods like braising. For a tender end result, it is important not to cook it past the medium stage, and to slice both types of tip roast against the grain when it is time to carve. Both the tri-tip and the sirloin tip roast have a mild flavor, so adding a dry rub with flavorful spices prior to cooking or a rich gravy when serving will enhance the taste.

Value

• In terms of value, tip roasts rate pretty high. They are usually middle of the road as far as quality and tenderness, and you can prepare a tasty roast dinner for several people for an affordable price. Premium roasts from the loin and rib area will always be more tender, but they will also cost quite a bit more. Roasts from the chuck, shank and brisket areas cost less but are tougher.

Effective Cooking Methods

• To reach a safe internal temperature of 145 degrees Fahrenheit and maintain the taste and tenderness you want, dry oven roasting is acceptable for tri-tip roasts and sirloin tip roasts. Set your oven to around 400 degrees F and place the roast in a standard roasting pan. Scatter vegetables such as onions and carrots to add to the taste of the juices. Consider searing the roasts on all sides prior to roasting to create a brown crust on the outside. You can also cook either tip roast in a Dutch oven with vegetables. Place it on your stove top on medium or in the oven at 400 degrees F, until the desired internal temperature is reached.