It’s off the sirloin top, and wraps the hip.
Best cooking method:
Most cuts of meat are either the kind you cook to a desired doneness or something you braise for a good long while to break it down. The tri-tip, which happens to be very affordable, can go either way. Grill it, braise it like a tiny brisket (sometimes it’s called a triangular roast), or smoke it and serve with a lot of sauce.
Leftover tri-tip makes for a great next-day sandwich.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.