How To Cut Tri Tip Roast

The tri tip triangle roast cut from the sirloin is a well marbled full flavored quite tender cut that roasts well and grills well when sliced into individual steaks.

How to cut tri tip roast. Most tri tip roasts are between 1 12 and 2 pounds making them the right size for a small family. One side should be longer than the other. How to correctly slice tri tip after it has been cooked to desired doneness. Cut the first half by cutting perpendicular to the earlier seam.

The initial cut will be down the seam of fat that we mentioned earlier splitting the tri tip in half. Tri tips are best served rare or medium. This method is referred to as cutting on the bias or cutting against the grain and this is type of cut maximizes the tenderness of the meat. A tri tip roast is an economical cut of beef that is simple and fast to cook.

Now make sure you know where the grain is coming from on the second half and repeat the same as the first half. This is cutting against the grain. This is a short video showing the proper way to slice a tri tip roast so that you get a more tender bite. The grain of a tri tip runs radially from the corner opposite the crook in the meat.

Lay the roast on a cutting board with the top point closest to you. It can be oven roasted grilled or broiled easily. This means that cutting the piece in two from corner to crook and then slicing each piece it gives you the best results. Step by step instructions for how to cut tri tip if there is a fat cap carefully trim it off not shown in the video.

Support us for free by shopping amazon through our affiliate link. Overcooking can dry the meat leaving it tough and unappetizing. Cutting it the right way means slicing it against the grain. Locate where the two grains intersect and cut vertically splitting the roast roughly in half.

Remove from the traeger and allow to rest for at least 5 minutes before slicing.