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Tri-tip is a triangular cut of beef taken from the bottom sirloin subprimal, weighing roughly 1.5 to 3 pounds. It has a distinctive triangular shape with a pronounced grain and a layer of fat on one side. The meat is leaner than cuts from the rib or short loin but more tender and flavorful than many other round or sirloin cuts, thanks to moderate marbling and a concentration of connective tissue that breaks down with proper cooking.
Flavor and texture
Rich, beefy flavor that stands up well to bold seasonings, rubs, and marinades.
Tender when cooked to medium-rare or medium; can become firm if overcooked.
Coarse grain that benefits from slicing thinly against the grain to maximize tenderness.
Tri-tip is a triangular cut of beef taken from the bottom sirloin subprimal, weighing roughly 1.5 to 3 pounds. It has a distinctive triangular shape with a pronounced grain and a layer of fat on one side. The meat is leaner than cuts from the rib or short loin but more tender and flavorful than many other round or sirloin cuts, thanks to moderate marbling and a concentration of connective tissue that breaks down with proper cooking.
Flavor and texture
Rich, beefy flavor that stands up well to bold seasonings, rubs, and marinades.
Tender when cooked to medium-rare or medium; can become firm if overcooked.
Coarse grain that benefits from slicing thinly against the grain to maximize tenderness.