Although its name suggests otherwise, this cut comes from the Round primal, and is found on the front end of the rear leg. Often fabricated into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Although less tender than top sirloin or loin roast, the beef round tip roast can be quite tasty and is suitable for dry roasting but can be dry if overcooked and should be sliced thin. To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the sirloin tip in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days.