TRI-TIP
Download a printable copy of the above brochure
requires Adobe® Acrobat® Reader®
Receive a free copy of the Discover Tri-Tip brochure. Email dean@orbeef.org and request a copy of the "Discover Tri-Tip" brochure or write us at the Oregon Beef Council, 1827 NE 44th Ave. Suite # 315, Portland, OR 97213.
Tri-Tip Backstory
This flavorful beef cut has been one of the beef industry's best kept secrets. Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass. This meant that there was not enough for a case display. Consequently, the butcher would grind or cube it. Today, most stores receive boneless boxed beef. If you don't see tri-tip in the meat case, ASK FOR IT*. It may be temporarily out of stock. Tri-tip roasts can be ordered separately if your butcher knows there is a demand.
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 inches thick. If a roast is cooked to rare in the center, the thinner outside edges are medium to well, offering perfectly cooked beef for every taste. The tri-tip can be cooked whole or cut into one-inch thick steaks or strips. When the meat is cut into one-eighth inch strips, it can be used for stir-fry recipes and fajitas. If it is cut into one-fourth inch thick strips, weave the meat onto skewers and quickly broil or grill.
The beef tri-tip roast may be marinated if you wish. Marinating adds flavor but is not necessary to tenderize the cut. Looking for ways to reduce calories and fat? Tri-tip is the answer. A 3-ounce cooked portion of tri-tip is just 177 calories.
Cooking Tips
Beef Tri-Tip Roasts:
Broil - 4 to 5 inches from the heat source, 25-30 minutes*
Roast - 425º for 30-35 minutes*
Grill - 30-35 minutes over medium coals*
*Meat temperature will be 135º for medium rare and 150º for medium. Tent roast with aluminum foil for 10 minutes before carving. During the standing time the temperature will rise 5-10º. Carve tri-tip across the grain into thin slices.
Beef Tri-Tip Steaks, cut 1 inch thick:
Pan broil over medium heat for a total of 8 minutes, turning once.
Beef Tri-Tip Stir-Fry Strips, cut 1/8 inch thick:
Stir-fry strips 1 to 1-1/4 minutes.
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.
How To Find Tri-Tip At The Store
If you don't see tri-tip in the store, ask for it. In Oregon, most retail grocery stores carry tri-tip in the meat case. However, I get emails from people who often write:
"Dear dean@orbeef.org:
The meat manager at my store doesn't know what tri-tip is. What can I do?"
If the meat manager or meat cutter at your is not sure what tri-tip is, tell them this:
"Tri-tip is sometimes called the triangle roast. According to the Uniform Retail Meat Identity Standards (the national standardization guidelines), tri-tip's UPC number is 1429 and tri-tip's IMPS/NAMP code is 185C. Please look this information up if you're not familiar with it and cut me -- or order me -- a tri-tip roast. Thank you!"
