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Tri-Tip Roast
 
Tri-Tip Roast
  • IMPS/NAMP - 185C
Cut Description
  • One of the more than 29 beef cuts that qualify as lean
  • The portion of the Bottom Sirloin that remains after removal of the flap and the ball tip. It is a triangular-shaped muscle and may have up to 1/4-inch fat covering
  • Tender and boneless cut that offers the same great taste as Top Sirloin
  • Profitable cut that offers outstanding taste, convenience and versatility at a moderate price
  • Because there are two Tri-Tip roasts per beef animal, the price of Tri-Tip varies little during the year
Aliases
  • Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless
  • Bottom Sirloin Roast
  • Tri tip
  • Tri-Tip, Boneless
  • Triangle Roast
  • Tritip
Preparation Information
Best prepared using dry heat. The whole Tri-Tip Roast can be cooked by oven roasting or grilling, or cut into 3/4 to 1-inch steaks for grilling. A tender cut, the Tri-Tip does not require marinating to tenderize; however, prior to cooking, it can be marinated or rubbed with seasonings to add flavor
Recommended Menu Applications
  • Beef sandwiches
  • French dip/Italian beef sandwiches
  • Rotisserie/spit-roasted beef
  • Smoked
  • Steak
  • Stir fry (marinated)
  • Stroganoff
  • Fajitas
  • Kabobs/fondue
  • London broil
  • Pasta toppings (grilled)
  • Philly cheese steak
  • Shredded beef (Mexican/barbecued beef)
  • Skewered steak/satay
  • Steak, breakfast
  • Hash
Ordering Tips
  • Quality grade
  • Thickness of surface fat
  • Weight
  • Two cuts in the IMPS/NAMP 185 series can be specified. Each includes more specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included
  • One Tri-Tip roast weighs 1-1/2 to 3 pounds; is about 2 inches thick; and yields 4 to 6 cooked portions
  • Frequently vacuum-packaged with six roasts per bag, four bags per boxSometimes mechanically tenderized, vacuum-packaged with one per bag
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