Tri-tip

Tri-tip is a small, triangular muscle cut from the lower part of the sirloin (rump). It gained popularity in California, where it is still prepared over oak wood according to the Santa Maria tradition. This cut combines moderate marbling, a rich flavor, and a compact size—a single piece is perfect for a dinner for a small group. A unique feature of the tri-tip is that its muscle fibers fan out and change direction toward the middle. Therefore, proper slicing is crucial: the two sections should be cut separately, with each sliced ​​against the grain. Wet aging enhances the meat's tenderness, and the cut takes well to both dry rubs and smoking.

Primal cut

Rump

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Oven