AKA: California Cut, Ball Tip, Tip Roast, Triangle Roast, Bottom Sirloin Butt
Primal: Bottom Sirloin (US), Striploin (UK)
Cooking Methods: Pan-Fry, Grill, BBQ
Fat Content: Lean
The Tri-Tip is present on each side of the animal, yielding two 1.5-2.5 lbs (0.6-1.1kg). cuts per animal. Till the 1950s, the use of this lean and boneless portion of meat was limited to making Ground Beef or cutting steaks out of it, but later, it became a popular meat cut for roasting.
If left uncut, it can be roasted by grilling on indirect heat for 30-40 minutes. When cut up in 1-inch steaks, the Tri-Tip can be grilled on low to medium direct heat to get rare or, at most, medium-rare doneness. If cooked more than that, the meat can turn rubbery and dry due to the lack of fat. Be wary that the meat might be done enough to be served even if it appears to be underdone. Cooking methods vary from region to region. In Central American, German, Spanish and French cuisines, it is usually roasted as a whole. In many other European countries as well as the Columbian region, Tri-Tip is cut up into steaks before cooking.
This triangle meat cut is part of the Sirloin Primal and is located at the intersection of Sirloin, Primal Round and Flank cuts.
During the 1950s, Otto Schaefer popularized the use of this cut for making roasts in Oakland, California. From thereon, the cut gained popularity after being used in the ‘Santa Maria’ steak.
The cut has replaced mince meat and has come to be used widely in the preparation of Chili Con Carne in chili cooking competitions, since it has a higher fat content than Ground Beef.Popular Dishes: Roast Beef, Steak, Chili Con Carne
This information about Tri-Tip was sourced from our meat cut app