Uncle Mike raises his beef just to the North of the Fort Collins Farm Store. He pastures his cows year round where they graze grass and in the winter months supplements their diet with alfalfa, hay and brewer's grains. Occasionally these cows are given flaked corn to help keep the energy levels up. Mike's herd is small, which allows for each cow to be given extraordinary amounts of attention and care. This extra effort shows up in the flavor and quality of the meat!
After separating it from the top sirloin, the bottom sirloin is usually divided into three main components: the tri-tip, ball tip, and flap, which do well with roasting and barbecuing (and they are sometimes made into ground beef).