A little love for the mighty Tri Tip AKA Beef Bottom Sirloin.

Greetings Carnivores,

The inspiration for my post today is … dinner! Planning what to make that is, and tonight … Tri Tip on the BBQ. Oh man!

Over the next two posts I want to share with you a couple of little known cuts that rarely get any love: the Tri Tip, AKA bottom Sirloin and, the Flat Iron, AKA the Top Blade steak. They come from completely opposite areas of the beef carcass and, the reason they rarely get any love in this part of the country is … folks just aren’t familiar with them and how to cook them.


Bottom Sirloin Tri Tip

The Tri tip is IMMENSELY popular in the great State of California and, I wrote about it last year in a post I called (Click here:)  “Tri Tip and the Gospel according to Santa Maria”.

Here in the Canadian landscape however … folks just don’t know what to do with them or where they come from so, they tend to stick to the old stand by  New York Strip loin, Rib Eye, Sirloin and Tenderloin (Fillet).

Trust me … you have to try this cut.

The Tri Tip comes from the Sirloin portion of the carcass and doesn’t do a whole lot of work hence … very tender. Roast or BBQ it over indirect heat (add smoking chips for that extra dimension of flavour) until an internal temp of 128-130 degrees is reached then, remove it from the heat and let it stand under a tin foil tent for 15-20 minutes for a PERFECT medium rare.

Care needs to be taken when slicing because this cut actually has the grain running in a “fan” pattern. When carving, I start by cutting it in half, identifying the direction of the grain then, slicing across it. Identify the direction of the grain in the other half (you’ll see it running a different direction) and slice away. These make absolutely WONDERFUL roasts but … my FAVOURITE thing to do with these bad boys … slice it thin and pile it high on a crusty roll.

MAN, that’s some good eating!

Trip Tip does go on sale from time to time, and when does does … STOCK UP!

Ok, next week: The Flat Iron steak. You won’t be disappointed 🙂

I hope you’ll give these a try and let me know how you make out … I LOVE getting comments and questions so, keep ‘em coming. 🙂

Stay tuned and … please click “follow” at the top of the page (Carnivore Confidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

12 thoughts on “A little love for the mighty Tri Tip AKA Beef Bottom Sirloin.

  1. I love the carving tip! That’s got to make all the difference. I don’t know what’s going on with me but I’ve been CRAVING red meat – and you’re not helping, haha! We have to look for it under the round names here in MN.

  2. You know that tri tip is one of my absolute favorite beef cuts. Being from California it is a summer grilling staple. You description of the grain running in a “fan pattern” is perfect! Would you mind if I “borrowed” that descriptor the next time I write about tri tip? 🙂

    Brilliant as always, Doug!

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