UncommonSirloin
Tri-tip
Also triangle roast, California cut, bottom sirloin butt
A triangular roast with a grain that turns in the middle. Santa Maria made it famous; most of the country still under-sells it.
- Per animal
- 2
- Per half-cow
- 1 roast, 1½–3 lb
- How to cook it
- Oak, reverse then sear, 130°F. Split at the grain change and slice each half across.
- Rarity
- Two per steer, and a West Coast habit. Ask; it is often in the grind bin.
- What to buy
- Whole roast, 2–3 lb, fat on. Ask — it is often in the grind bin east of California.
- Money
- Two per steer. Special-order outside the West. Worth the ask.
- Trim
- Leave the fat. Silver on the underside off.
- Leftovers
- Sandwiches, tacos. Santa Maria leftovers are a feature.
A few pounds per side. Easy to grind if the cutter is not looking for it.
How many
Buy 4.5 lb · ~3.2 lb to the table · 6 plates at 8 oz
How to cut
The grain turns. Split at the chevron and slice each half across. This is the whole lesson.
2 cooks in the library for tri-tip.
The whole animal
Every retail cut we track, how many you generally get, and how often it actually shows up in a case. Tap a line to pin it on the chart.
Cook through a half-cow — the order that keeps scarce cuts from becoming grind.
Chuck
26%
Rib
9%
Short loin
8%
Sirloin
9%
Round
22%
Brisket
5%
Plate
6%
Flank
3%
Shank
4%
half-cow counts are typical, not a promise from the plant.
