Tri Tip

Description

The tri tip, named after its rectangular shape with a tapered “tip” is a triangular cut from the bottom of the sirloin. Tri tip has two distinct grain patterns: one vertical and one horizontal. For best results, cut the steak in half where the two grains intersect, then slice each piece against the grain. This creates the most tender slices of meat. There are only two tri tips per steer, so stock is limited.