Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
Tri-tip is a lean, triangular cut from the bottom sirloin of the cow, prized for its robust beefy flavor and a tender, yet satisfyingly firm texture when cooked properly. It's a nutritional powerhouse for protein seekers, offering over 21 grams of high-quality protein per 100 grams with minimal fat and zero carbohydrates.
💚 Why it's loved
Tri-tip is beloved for its deep, concentrated beef flavor that shines with simple seasoning and grilling. Its unique shape and grain make it a versatile centerpiece, perfect for slicing against the grain into tender strips for sandwiches, salads, or platters.
⚠️ Watch-outs & how to enjoy it better
As a very lean cut, it can become tough and dry if overcooked or sliced incorrectly. To counteract this, use a meat thermometer to avoid overcooking (aim for medium-rare to medium), and always slice thinly against the grain to shorten the muscle fibers. Marinating or a quick sear followed by indirect heat can also help retain moisture.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Very low in fat, especially when trimmed, making it a lean red meat option.
- Naturally carb-free and sugar-free, suitable for low-carb and ketogenic diets.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The tri-tip was once considered a scrap cut used for ground beef until a Santa Maria, California butcher popularized it for barbecue in the 1950s, creating a regional icon.
Full nutrition (scales with serving)
| Water | 73.5 g |
| Energy | 129 kcal |
| Energy | 540 kj |
| Protein | 21.3 g |
| Total lipid (fat) | 4.2 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 204 mg |
| Potassium, K | 344 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 3.9 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 29.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.12 mg |
| Niacin | 6.2 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.60 mg |
| Folate, total | 12.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 12.0 ug |
| Choline, total | 89.2 mg |
| Betaine | 13.1 mg |
| Vitamin B-12 | 0.90 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) | 0.28 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) | 1.1 ug |
| Fatty acids, total saturated | 1.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 0.95 g |
| SFA 18:0 | 0.46 g |
| Fatty acids, total monounsaturated | 2.1 g |
| MUFA 16:1 | 0.14 g |
| MUFA 18:1 | 2.0 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.20 g |
| PUFA 18:2 | 0.16 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 | 59.0 mg |
| Tryptophan | 0.14 g |
| Threonine | 0.85 g |
| Isoleucine | 0.97 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.56 g |
| Cystine | 0.28 g |
| Phenylalanine | 0.84 g |
| Tyrosine | 0.68 g |
| Valine | 1.1 g |
| Arginine | 1.4 g |
| Histidine | 0.68 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.3 g |
| Proline | 1.0 g |
| Serine | 0.84 g |
| Hydroxyproline | 0.22 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What is the best way to cook tri-tip to keep it tender?
The key is to not overcook it. For best results, sear it on high heat to form a crust, then finish with indirect heat (on a grill or in the oven) until it reaches an internal temperature of 130-135°F (54-57°C) for medium-rare. Let it rest for 10 minutes before slicing.
Why is it called 'tri-tip'?
The name comes from its distinctive triangular shape, which is a natural feature of the bottom sirloin primal cut it comes from.
Is tri-tip the same as brisket?
No, they are different cuts. Tri-tip is from the bottom sirloin and is leaner and quicker-cooking. Brisket is from the chest and is a tougher, fattier cut that requires long, slow cooking (like smoking) to become tender.