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Figure 107.—Removing sirloin tip or knuckle.
The sirloin tip makes an excellent oven roast (cooked by dry heat), particularly if it is from well-marbled young cattle ([fig. 108]). The sirloin tip may be divided into two approximately equal roasts by cutting lengthwise ([fig. 109]). Cross-sectional cuts make good steaks for grilling ([fig. 110]).
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Figure 108.—Sirloin tip.
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