.......I would suggest a wet age after you get the roast. The wet age is when you keep the roast stay in the Cryovac for about 14 to 21 days, even longer if you like. after aging the meat, pat dry then cut off any fat or meat that doesn't look good, it will smell a bit also.........this will help a lesser cut of meat break down a bit. I hang my Angus sides 26 days, this is a dry aging method that breaks down the tissue............the wet.........P.S. years ago I use to wet age cases of prime rib for 3 to 4 weeks. Sirloin Tip
This cut, also called the knuckle, comes from the part of the hindquarter of the steer closest to the tender sirloin, but it actually extends into the round, of which it is a part. Thus, sirloin tips are the most tender of the round cuts. Shaped like a half moon, this lean and quick-cooking cut weighs about eight ounces and delivers good, beefy flavor at a great price.
Here is a recipe to try Herb-Crusted Sirloin Tip Roast with Creamy Horseradish Chive Sauce Cooking Methods
Cuts from highly-exercised beef portions, such as bottom round and rump roast, respond well to moist heat cooking methods, such as braising. Braising assists in breaking down the connective tissue that contributes to meat's toughness. However, high-quality round roast designated USDA prime or USDA choice 1
facilitates successful dry roasting, whereas all grades of rump roasts require braising for ideal results. The most common method of cooking sirloin roast is roasting. Though roasting gives it the best flavor, overcooking it can make the meat very dry. Hence, the most important thing one should have while cooking this dish is a digital thermometer.
this info comes from the Blue Goose Market site.
<message edited by pnwchef on Sun, 03/10/13 8:14 PM>