Beef, loin, bottom sirloin butt, tri-tip roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
Tri-tip roast is a lean, triangular cut from the bottom sirloin, prized for its robust beefy flavor and a tender, yet satisfyingly firm texture when roasted. With a strikingly low fat content for a beef cut, it delivers a clean, meaty taste without the heaviness of fattier roasts. Its nutritional profile is a standout, packing over 26 grams of high-quality protein per 100g with zero carbohydrates.
💚 Why it's loved
Tri-tip is beloved for its perfect balance of deep, savory flavor and relative leanness, making it a versatile centerpiece for grilling, smoking, or roasting. It's a staple of California barbecue culture, often sliced thin against the grain for maximum tenderness in sandwiches or as a main protein.
⚠️ Watch-outs & how to enjoy it better
As a very lean cut, it can become tough and dry if overcooked, which is a common pitfall for inexperienced cooks. To counteract this, use a meat thermometer to pull it at 130-135°F (54-57°C) for medium-rare, and always let it rest for 10-15 minutes before slicing to allow juices to redistribute.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Very low in fat, especially saturated fat, for a red meat cut.
- Naturally zero-carbohydrate, suitable for keto and carnivore diets.
- Rich in essential minerals like zinc and iron in a highly bioavailable form.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tri-tip was once considered a throwaway cut used for ground beef until a Santa Maria, California butcher in the 1950s began grilling it whole and popularizing it as a distinct roast.
Full nutrition (scales with serving)
| Water | 64.7 g |
| Energy | 182 kcal |
| Energy | 762 kj |
| Protein | 26.8 g |
| Total lipid (fat) | 8.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 17.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 340 mg |
| Sodium, Na | 55.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 30.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.14 mg |
| Niacin | 7.7 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 102 mg |
| Betaine | 13.4 mg |
| Vitamin B-12 | 1.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.38 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.09 g |
| SFA 14:0 | 0.17 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.92 g |
| Fatty acids, total monounsaturated | 4.2 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 4.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.27 g |
| PUFA 18:2 | 0.21 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 78.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.70 g |
| Cystine | 0.34 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.85 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.85 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 4.0 g |
| Glycine | 1.6 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.28 g |
FAQ
What is the best way to cook tri-tip to keep it tender?
The key is high-heat searing followed by indirect heat to an internal temperature of 130-135°F (medium-rare). Crucially, you must slice it thinly against the grain before serving to ensure maximum tenderness.
Is tri-tip the same as brisket?
No. Tri-tip is from the bottom sirloin and is a leaner, smaller, faster-cooking roast. Brisket comes from the chest and is a much fattier, tougher cut that requires long, slow cooking to break down connective tissue.
Why is my tri-tip roast tough?
The most common reasons are overcooking past medium or slicing with the grain instead of against it. The muscle fibers in tri-tip run in two directions; identify the grain and slice perpendicular to it for the most tender bite.