Beef, bottom sirloin, tri-tip roast, separable lean and fat, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
The tri-tip is a triangular cut from the bottom sirloin, prized for its robust, beefy flavor and a texture that balances tenderness with a satisfying chew. With virtually no fat when trimmed to zero, it's a lean, protein-dense powerhouse that cooks quickly and slices beautifully against the grain. This cut is a favorite for grilling and roasting, offering a deep, savory taste that shines with simple seasoning.
Calorie split: 54% protein · 0% carbs · 46% fat
↓ Full nutrition💚 Why it's loved
People love it for its intense, beefy flavor and its versatility in the kitchen—it's equally at home on a smoky grill or in a slow-roasted Sunday dinner. It's a cut that rewards good technique with a juicy, flavorful result, making it a favorite for both casual cooks and barbecue enthusiasts.
⚠️ Watch-outs & how to enjoy it better
As a very lean cut, it can become dry and tough if overcooked, which is a common pitfall. To counteract this, cook it to medium-rare or medium and always let it rest for 5-10 minutes before slicing against the grain to redistribute juices. Pairing it with a flavorful sauce or a side of vegetables can also help balance its lean profile.
Key benefits
- High-quality complete protein for muscle maintenance and satiety.
- Very low in fat and carbohydrates, making it ideal for lean diets.
- Rich in essential minerals like iron, zinc, and selenium.
- Provides B-vitamins, particularly B12 and niacin, for energy metabolism.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tri-tip was once considered a 'butcher's cut' and was often ground into hamburger meat until it gained popularity in the 1950s in California's Santa Maria Valley, where it became a regional barbecue staple.
Full nutrition (USDA data · scales with serving)
| Water | 70.7 g |
| Energy | 157 kcal |
| Energy | 659 kj |
| Protein | 20.6 g |
| Total lipid (fat) | 7.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 194 mg |
| Potassium, K | 321 mg |
| Sodium, Na | 53.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 24.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.11 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 86.2 mg |
| Betaine | 12.7 mg |
| Vitamin B-12 | 0.98 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) | 0.31 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) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 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 | 0.00 g |
| SFA 14:0 | 0.18 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.86 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.29 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.35 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 | 65.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.82 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.81 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.98 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.22 g |
FAQ
What is the best way to cook a tri-tip roast?
The best method is to sear it on a hot grill or in a skillet, then finish it in the oven at 350°F (175°C) until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Let it rest for 10 minutes before slicing against the grain.
Is tri-tip a tender cut of beef?
Tri-tip is moderately tender. It's not as tender as a filet mignon but has excellent flavor and a good texture when cooked properly. Slicing it thinly against the grain is key to maximizing tenderness.
How does tri-tip differ from other sirloin cuts?
Tri-tip is a specific triangular muscle from the bottom sirloin. It's leaner than a top sirloin steak and has a more pronounced, beefy flavor. It's also larger and often cooked as a roast rather than individual steaks.
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 1.57 kcal/g · 53% 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: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.