Boneless and fairly tender with full flavor. Grill then slice across the grain. Its triangular shape gives it the name “Tri-Tip". The tri-tip falls somewhere between a steak and a roast. But no matter how it's cooked, this unique triangular shaped cut is juicy, delicious.
The tri-tip is an incredibly flavorful cut with a bold, beefy taste and tender texture. It has dense marbling – the white flecks of fat – that melt into the steak as it cooks.
It gets its name from its triangular shape. (It's also called bottom sirloin roast and triangle roast, so keep an eye out for these synonyms for tri-tip roast.) It's sold as a small roast from the bottom sirloin or it's cut into a steak with three tips.
Each tri-tip is consistently 3-4 lbs and will arrive to you frozen to lock in freshness and allow you flexibility with storing and cooking execution once it arrives.
