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Tri-Tip
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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. |
Since we don't sell any meat
cuts here at Ask The Meatman we are offering our
customers the opportunity to purchase Organic,
Dry Aged Tri-Tip Roast through
Amazon
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Discover the Great Taste of Beef Tri-Tip
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. |
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We have a FREE PDF article on Cooking Tips and Recipes for Beef Tri-Tip. To view it, just click here.
If you would rather download the FREE PDF "Cooking Tips and Recipes for Beef Tri-Tip" article and save it to your computer, just right click here., and choose "Save Target As"  You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clicking here.
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- 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.
- It is much easier to cut the tri-tip into 1/4 inch strips if you place the tri-tip in your freezer for approximately 1 hour before you cut the meat. It helps to cut the meat if you have the proper knife. Why not use the knife that The Meatman uses!
Find
out more about Victorinox Butcher knives and how to order yours today!
The beef tri-tip roast may be marinated if you wish. Marinades 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. |
Don't forget to order your Notebook Size Meat Cutting Charts (pictured below)
to use as a handy reference guide to ALL the beef cuts available!
These charts are extremely useful if you cut your own beef or just want to know what options you have
at the Butcher Shop or Grocery Store Meat Department! | 
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If you found this page interesting, you may also want to look at the following pages: | Kobe Beef | London Broil | Chateaubriand | Beef Marinade | Beef Brisket | Filet Mignon | How To Make Beef Jerky | Flat Iron Steak | Cooking Tips Roast it. Grill it. Broil it. - 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 internal 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.
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Beef Roasting Time Table | Beef Cut | Weight | Oven Temp. | Approx. Cooking Time | Standing Rib Roast
(Prime Rib) | 4 to 6 lbs. | 325º F | 26 to 30 minutes/lb. | | 6 to 8 lbs. | 325º F | 23 to 25 minutes/lb. | | 8 to 10 lbs. | 325º F | 19 to 21 minutes/lb. | Ribeye Roast, boneless
(Prime Rib) | 3 to 4 lbs. | 350º F | 23 to 30 minutes/lb. | | 4 to 6 lbs. | 350º F | 18 to 20 minutes/lb. | | 8 to 10 lbs. | 350º F | 13 to 15 minutes/lb. | Round Tip Roast | 2 1/2 to 4 lbs. | 325º F | 30 to 35 minutes/lb. | | 4 to 6 lbs. | 325º F | 25 to 30 minutes/lb. | | 8 to 10 lbs. | 325º F | 18 to 22 minutes/lb. | Tenderloin Roast
(Chateaubriand) | 2 to 3 lbs. | 425º F | 35 to 40 minutes total time | | 4 to 6 lbs. | 425º F | 45 to 60 minutes total time | Top Loin | 4 to 6 lbs. | 325º F | 17 to 21 minutes/lb. | Strip Loin Roast | 6 to 8 lbs. | 325º F | 14 to 17 minutes/lb. | Top Sirloin Roast | 2 to 4 lbs. | 350º F | 16 to 20 minutes/lb. | Top Round Roast
(London Broil) | 2 1/2 to 4 lbs. | 325º F | 25 to 30 minutes/lb. | | 4 to 6 lbs. | 325º F | 20 to 25 minutes/lb. | | 6 to 10 lbs. | 325º F | 17 to 19 minutes/lb. | Tri-Tip Roast | 1 1/2 to 2 lbs. | 425º F | 30 to 40 minutes total time | Eye Round Roast | 2 to 3 lbs. | 325º F | 1 1/2 to 1 3/4 hrs. total time |
In a Hurry?
Discover how fast and flavorful a tri-tip can be with any of these quick ideas. - Use any prepared Italian salad dressing for a zesty marinade.
- Thinly sliced left-overs make a great tasting French Dip.
- Make your mealtime a fiesta by rubbing packaged taco seasoning
on the meat surface before cooking. - Combine 1 cup prepared salsa, 1/4 cup chopped cilantro and 2
tablespoons oil for a Mexican marinade. - Still searching for the easiest recipe? Just sprinkle the tri-tip with
salt and pepper or seasoning salt. This cut is so flavorful it doesn't
need anything else.
| 2 Tri-Tip Marinade Recipes | Marinade #1: | Marinade #2: |
1/2 Tablespoon sea salt
1/2 Tablespoon cracked black peppercorns
1 Tablespoon minced garlic
1 Tablespoon grated fresh ginger root
1 Tablespoon soy sauce
1/2 Tablespoon white pepper
1 Tablespoon brown sugar
Mix all the ingredients well, cover the meat with them and place in plastic bag in
refrigerator at least an hour,
better overnight.
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4-6 cloves crushed garlic
1 ounce Jack Daniels
1/4 Teaspoon Balsamic vinegar
1/2 Teaspoon honey
1/4 Cup olive oil
Mix all the ingredients well, cover the meat with them and place in plastic bag in
refrigerator at least an hour,
better overnight.
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Last Updated:
Thursday, January 17, 2019 02:01 PM |
