Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted
Whole food · Beef Products
Photo: Wikipedia
The tri-tip roast is a lean, triangular cut from the bottom sirloin, prized for its robust, beefy flavor and a tender, fine-grained texture when cooked properly. Roasting it whole and slicing against the grain yields juicy, flavorful medallions. With 26 grams of protein and only 11 grams of fat per 100g, it's a high-protein, low-carb centerpiece.
Calorie split: 51% protein · 0% carbs · 49% fat
↓ Full nutrition💚 Why it's loved
People adore tri-tip for its perfect balance of rich, meaty flavor and relative leanness, making it a satisfying yet not overly heavy main course. Its shape and size make it ideal for feeding a crowd, and it's a cultural staple for California-style barbecues and Santa Maria-style grilling.
⚠️ Watch-outs & how to enjoy it better
Being a lean roast, it can become tough and chewy if overcooked or sliced incorrectly (it must be sliced against the grain). Those monitoring sodium intake should be aware that pre-marinated or seasoned roasts can be high in salt. To counteract toughness, 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.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Naturally very low in carbohydrates and sugars.
- Rich in bioavailable iron and zinc.
- Provides B vitamins, especially B12 and niacin.
- A versatile cut for various cooking methods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tri-tip became famous in the 1950s in Santa Maria, California, where it was traditionally seasoned with salt, pepper, and garlic salt, then grilled over red oak coals.
Full nutrition (USDA data · scales with serving)
| Water | 62.6 g |
| Energy | 211 kcal |
| Energy | 883 kj |
| Protein | 26.1 g |
| Total lipid (fat) | 11.1 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 201 mg |
| Potassium, K | 323 mg |
| Sodium, Na | 53.0 mg |
| Zinc, Zn | 4.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 28.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.13 mg |
| Niacin | 6.9 mg |
| Pantothenic acid | 0.51 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 99.2 mg |
| Betaine | 13.0 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) | 0.40 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) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| 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 | 0.01 g |
| SFA 14:0 | 0.25 g |
| SFA 16:0 | 2.6 g |
| SFA 18:0 | 1.2 g |
| MUFA 16:1 | 0.35 g |
| MUFA 18:1 | 5.1 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| PUFA 18:2 | 0.27 g |
| PUFA 18:3 | 0.05 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 | 83.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.17 g |
| Threonine | 1.0 g |
| Isoleucine | 1.2 g |
| Leucine | 2.1 g |
| Lysine | 2.2 g |
| Methionine | 0.68 g |
| Cystine | 0.34 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.83 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.83 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.4 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.6 g |
| Proline | 1.2 g |
| Serine | 1.0 g |
| Hydroxyproline | 0.27 g |
FAQ
What is the best way to cook a tri-tip roast?
The most popular method is roasting or grilling. For roasting, sear all sides in a hot pan, then finish in a 425°F (220°C) oven until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Let it rest before slicing against the grain.
Why is my tri-tip roast tough?
Toughness usually comes from two things: overcooking (which dries out the lean meat) or slicing with the grain. Tri-tip has two distinct grain directions; identify them and slice perpendicular to them for maximum tenderness.
Is tri-tip a fatty cut of beef?
No, it is considered a lean cut. When trimmed to 0" fat as specified, it has about 11g of fat per 100g, which is significantly lower than many other roasting cuts like prime rib.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.11 kcal/g · 49% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.