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8 servings, 1/8 recipe (141 g) each
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A tri-tip roast is shaped like a boomerang. For best results, partially slice the cooked roast against the grain on one side, then turn the roast and slice against the grain on the other side.
Depending upon where you live, the beef tri-tip roast might instead be labelled as one of the following cuts: California cut, bottom sirloin tip, triangle cut, bottom sirloin primal cut, Santa Maria cut, Newport steak or bottom sirloin butt. When in doubt, ask your butcher for assistance.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.