The tri-tip is a cut of beef from the bottom sirloin primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef. In the United States, this cut was typically used for ground beef or sliced into steaks until the late 1950s, when it became a local specialty in Santa Maria, California, rubbed with salt, pepper, and spices and cooked whole on a rotisserie or grilled. (The tri-tip is still often labeled "Santa Maria steak".) Tri-tip is now available in most of the U.S., though it remains a relatively overlooked cut. Most popular in Central California, it has begun to enjoy increasing popularity elsewhere for its full flavor, lower fat content, and comparatively lower cost. Tri-tip has become a popular cut of meat for producing Chili con carne on the competitive chili cooking circuit, supplanting ground beef because the low fat content produces little grease, which judges take off points for.In much of Europe, the tri-tip is usually sliced into steaks, known as "triangle steaks"

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called ... THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn ...

A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape. Tri-tip roasts will vary from 1 1/2 to 2 pounds and are about two ...

Fiesta Tri-Tip With Tropical Fruit Relish. Total preparation and cooking time: 30 minutes Makes 6 to 8 serving. 1 package (1-1/2 to 2 pounds) fully-cooked beef tri-tip roast

 

Filed under Beef , Low Carb , Main Course , Wheat-free. Revised. Tri tip is a popular cut of meat here in California, often cut into steaks, or grilled whole. This flavorful cut comes from the bottom ...

Tri-tip Roast

Each 2-3 lb. roast is individually packaged for your convenience. The Tri-Tip roast can be used in a variety of recipes. Tri-Tips also make great steaks!

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