With the fat off a beef plate we would tie it all the way around the tip roast, it was usually cut into two pieces, it was a beautiful roast, you could charge a extra 100.00 a lb for it, you didn't sale many, maybe 8 or 10 a week but you made money when you did
I haven't seen one of these made in the past 15 years or so, The last I made was in Atlanta, Ga. 5 years before I retired.
Jimmy I have made them by using fat off the bottom or fat off beef ribs, it's just a little harder to tie the fat on when you use pieces. it's a damn good oven roast, comes out juicy with the added fat
The Crown Tip was a big seller in Atlanta during the 60's and 70's, 80's brought in young women that didn't learn to cook at home, same as with the thin steak roll out of rounds, that died out early 80's
old meatman i train under cut them on special order, only a few women could afford them . I never got the chance to make any but I did watch him, he used the plates to roll them in
I think you excite me to cut beef in ways ever more creative.
I'm going to have to buy a barn with some big fat i-beams, chain-hoists, knock-chute, drip cooler, and carcass cooler, complete with a great rail system and a gut tree... just so that I can cut one of these Crown Sirloin Tip Roasts.
