Average Size is 2.5 lbs. Tri-Tip is a flavorful and relatively lean cut of beef derived from the bottom sirloin primal cut. It is located at the bottom of the sirloin primal, near the rear of the cow. It is sometimes referred to as the "bottom sirloin butt" or "triangle steak" due to its shape. The Tri-tip has a moderately coarse texture with a good amount of marbling throughout. While it is not as tender as cuts like filet mignon or ribeye, it is still relatively tender compared to other cuts from the bottom sirloin. When cooked properly and sliced thinly against the grain, it can be quite tender and enjoyable to eat. Tri-tip steak is versatile and can be prepared using various cooking methods, including grilling, smoking, roasting, or pan-searing. It benefits from marinating to help tenderize the meat and infuse it with flavor. Due to its relatively lean nature, it is best cooked to medium-rare or medium doneness to retain its juiciness and prevent it from becoming tough.
