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"

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California Beef Council - Recipes Cuts From the Bottom Sirloin Beef Tri-Tip, Ball Tip and Flap Beef Tri-Tip (IMPS/NAMP 185C) The photo to the right outlines the beef Tri-Tip cut in white.

Natural Beef Tri-tip Small Roast. Tip off the new year with this delight.

 

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Beef Tri-Tip Strips, cut 1/4 inch thick and woven on skewers: Broil about 3 inches from heat source or grill over medium coals for 2 to 3 minutes.

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A fast and easy way to enjoy this hearty meat and potatoes classic. A hot dinner in 20 minutes or less - with only five ingredients.

The source for eating enthusiasts seeking delectable specialty foods. A free twice-weekly email ... Beef Tip. Time for beef. No, not the cuts from the hormone-pumped Frankencows that dominate the ...