Of course! Here’s a full product description for your Ball Tip, including the story, what makes it special, cooking instructions, and unique name ideas:
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Paloma Family Farms “Ranchhouse Roast” Ball Tip Roast
Lean, Flavorful, and Perfectly Versatile
Our Ball Tip Roast is a hidden gem from the sirloin, offering a beautiful balance of leanness, rich flavor, and tenderness. This versatile cut is perfect for roasting, grilling, or slicing thin for sandwiches and salads. It’s a hardworking, flavorful piece that shines when cooked with care—ideal for those who appreciate authentic, ranch-raised beef at its finest.
The Story Behind the Cut:
The ball tip comes from the sirloin, near the hip, where the muscles are well-developed but still tender when handled right. Traditionally favored by butchers and ranch families, the ball tip has been a go-to choice for Sunday roasts, hearty meals, and flavorful steak dinners without the premium price tag. It’s a testament to the philosophy of honoring the whole animal, turning everyday cuts into extraordinary meals with a little skill and attention.
What Makes It So Decadent:
Though leaner than other cuts, the ball tip offers deep, beefy flavor that intensifies with roasting or grilling. Its fine grain and modest marbling allow it to stay tender and juicy when cooked to medium-rare or medium. It’s perfect for those who want a satisfying steakhouse experience without the heaviness of fattier cuts. Our Heritage Point Ball Tip is carefully hand-trimmed to ensure you get the best texture and flavor every time.
Cooking Instructions:
Ball Tip is best when cooked to medium-rare and sliced thin against the grain.
1.Bring to Room Temperature: Let the roast sit out for about 30–45 minutes before cooking.
2.Season: Rub with olive oil, salt, pepper, and any favorite seasonings (garlic powder, rosemary, paprika work beautifully).
3.Sear: Heat a heavy skillet or grill to high heat. Sear the ball tip roast on all sides to develop a deep brown crust.
4.Roast or Grill: Transfer to a preheated 375°F oven (or indirect heat on the grill) and cook until the internal temperature reaches 130°F for medium-rare (about 20–30 minutes depending on size).
5.Rest: Remove from heat, tent loosely with foil, and let it rest for 10–15 minutes.
6.Slice: Always slice thinly against the grain to maximize tenderness.
Pro Tip:
Marinate overnight in a red wine, garlic, and herb mixture for even more flavor and tenderness.
Approximately 1.9-2.25 lbs