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The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.