Learn how to cut a tri tip like a pro with this easy to follow guide.
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Introduction
A tri tip is a triangular cut of beef that comes from the bottom sirloin. It’s a relatively lean cut of meat, and when it’s cooked properly, it’s tender and juicy. Tri tip is typically sold as a roast, but it can also be cut into steaks. If ’re cutting a tri tip roast into steaks, you’ll need to first remove the roast’s silver skin. Once the silver skin is removed, you can slice the roast into thick or thin steaks, depending on your preference.
What is a Tri Tip?
A tri-tip roast is a triangular cut of beef that comes from the bottom sirloin. It is a relatively lean and inexpensive cut of meat that is full of flavor. When cooked properly, a tri-tip roast can be an impressive and delicious addition to any meal.
The key to cooking a tri-tip roast is to first understand the anatomy of the roast. The tri-tip roast has three distinct sections: the point, the deckle, and the brisket. Each section has a different amount of fat and muscle, which means that each section will cook at a different rate.
The point is the most flavorful part of the roast, but it is also the toughest. The deckle is much more tender, but it does not have as much flavor. The brisket is the most tender part of the roast, but it can be very tough if not cooked properly.
In order to cook a tri-tip roast correctly, it is important to first understand how each section of the roast will affect the final product. Once you have a understanding of how each section will cook, you can then begin to prepare your roast for cooking.
Cutting a Tri Tip
To cut a tri tip, you’ll need a sharp knife and a cutting board First, find the grain of the meat and cut against it. Next, slice the meat thinly, across the grain. Finally, cut the meat into cubes or chunks, again, cutting against the grain. With a little practice, you’ll be able to cut a tri tip like a pro!
Step 1: Prep the Tri Tip
The first step is to pat the tri tip dry with some paper towels. Trim off any excess fat, but don’t go overboard—a little bit of fat is good, as it will help flavor the meat while it cooks. Next, season the tri tip all over with salt and pepper.
Step 2: Cut the Tri Tip
Now that the tri tip is trimmed, it’s time to cut it into smaller, more manageable pieces. This is important because it will make it easier to cook the tri tip evenly.
Start by cutting the tri tip in half with a sharp knife Then, cut each half of the tri tip into thirds. You should now have six equal-sized pieces of tri tip.
Next, cut each piece of tri tip into thin strips. These strips should be about 1-inch wide and 3-inches long. Once all of the strips are cut, you’re ready to cook!
Step 3: Finish the Tri Tip
After the first two cuts, you should have three triangular shaped pieces of meat. These are the “tri” in tri tip. To finish prepping your meat, you’ll want to cut away any remaining fat or sinew. You can do this with a sharp knife or kitchen shears.
Once you’ve trimmed all the fat and sinew away, you’re ready to cook!
Conclusion
Finally, cut the tri tip against the grain into 1/2-inch slices. Cutting against the grain helps to keep the meat tender. Once you’ve sliced the meat, you can either serve it immediately or let it rest for a few minutes to allow the juices to redistribute.
