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Have you heard of the Burgundy Pepper Spoon Roast from Festival Foods, but don’t know what it is? We’re here to tell you!

The term “Spoon Roast” comes from the popular phrase “so tender you can cut it with a spoon.” The bottom sirloin bit we use for our Spoon Roasts used to be part of the larger bone in sirloin steak.

The cuts come in a variety of flavors too and they can be cooked in a number of different ways, including on the grill! However you cook them, it’s important to note that they should be put flat side down so the small layer of fat is on top. This allows the juices to cook down into the meat. 

Still have questions? Our friendly associates in the Meat Department are here to help! They love sharing recipe ideas and cooking techniques with our guests. 

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