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Tri-tip is a triangular cut of beef taken from the bottom sirloin subprimal. It typically weighs 1.5 to 3 pounds and features a lean, moderately marbled texture with a pronounced grain and a flavorful beefy profile. The muscle is relatively tender for a sirloin cut but benefits from appropriate cooking to maximize juiciness and flavor.
Characteristics
Shape and size: Distinct triangular shape, usually 1.5–3 lbs.
Texture: Moderately coarse grain, lean with pockets of intramuscular fat.
Flavor: Rich, beef-forward taste—more pronounced than top sirloin but milder than ribeye or brisket.
Fat cover: Thin fat cap on one side; trimming options depend on cooking method.
Tri-tip is a triangular cut of beef taken from the bottom sirloin subprimal. It typically weighs 1.5 to 3 pounds and features a lean, moderately marbled texture with a pronounced grain and a flavorful beefy profile. The muscle is relatively tender for a sirloin cut but benefits from appropriate cooking to maximize juiciness and flavor.
Characteristics
Shape and size: Distinct triangular shape, usually 1.5–3 lbs.
Texture: Moderately coarse grain, lean with pockets of intramuscular fat.
Flavor: Rich, beef-forward taste—more pronounced than top sirloin but milder than ribeye or brisket.
Fat cover: Thin fat cap on one side; trimming options depend on cooking method.