Tri-tip

Tri-tip is a cut of beef from the bottom sirloin subprimal cut. It is a small, triangular muscle, usually weighing between 1.5 and 2.5 lbs. The name "tri-tip" comes from its triangular shape and the fact that it is the tip of the sirloin.

History

The tri-tip cut of beef was not popular until the late 1950s. It was first introduced in California, specifically in the Santa Maria region, where it became a local specialty for barbecue. The cut was typically used for ground beef or sliced into steaks until it gained popularity as a roast.

Preparation and Cooking

Tri-tip can be cooked a variety of ways, including grilling, smoking, roasting, or braising. It is often marinated or rubbed with spices before cooking to enhance its flavor. The traditional Santa Maria style of cooking tri-tip involves grilling over red oak wood and seasoning with salt, pepper, and garlic.

Nutritional Value

Tri-tip is a lean cut of beef, making it a healthier choice for red meat. It is high in protein, zinc, and vitamin B12. However, like all red meats, it should be eaten in moderation due to its high saturated fat content.

See Also

• Beef
• Barbecue
• Santa Maria-style barbecue
• Sirloin steak

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