"Sometimes called the California cut or the Santa Maria cut, the tri-tip is the bottom part of the sirloin. Sirloin itself is a subprimal cut from the whole loin, which is divided into the short loin at the front and the sirloin at the rear. The sirloin is further divided into top sirloin and bottom sirloin; it's from that bottom portion that you'll find the tri-tip. It's not super common in grocery stores, but you can find it occasionally or ask your butcher."
"Tri-tip, usually about two to three pounds, gets its name from the triangle shape. The thin end usually cooks faster than the rest of the cut, so you can achieve more than one level of doneness throughout, which some people find very appealing. The meat has good marbling and is very tender, but it's rare because there's typically not much of it on any given cow, and tri-tips are in high demand in California."
Tri-tip is the triangular bottom portion of the sirloin, derived from the bottom sirloin of the whole loin. The cut typically weighs two to three pounds and offers good marbling and tenderness. The thin end cooks faster than the thicker end, allowing multiple levels of doneness within one roast. Tri-tips are relatively rare in stores and in high demand in California, which can make them less available. Rising beef prices have increased costs overall, and tri-tip is recommended as a flavorful, budget-friendly option when prepared medium-rare and sliced against the grain.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]