Tri-Tip Roast| Lean - Beef - It's What's For Dinner

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1. Cuts
2. Sirloin Primal
3. Bottom Sirloin Butt
4. Tri-Tip Roast

Tri-Tip Roast | Lean

Also Known As: Bottom Sirloin Roast; Newport Roast; Santa Maria Roast; Tri Tip; Triangle Roast

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain. Butcher's Note

 Its triangular shape gives it the name “Tri-Tip.”

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Industry Ids ?

UPC - 1429

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts. Download High-Res Image Download Low-Res Image

Where This Cut Comes From:

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Explore This Primal

Cooking Methods:

• Grilling
• Oven Roasting
• Indirect Grilling
• Broiling
• Smoking
• Sous Vide

Nutrition Information

Nutrition:

150 CALORIES

0 % *

2.6g SAT FAT

0 % DV **

22g PROTEIN

0 % DV

1.4 mg IRON

0 % DV

4.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13985): 150 Calories; 60 Calories from fat; 7g Total Fat (2.6 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 3.5 g Monounsaturated Fat; 0 g CLA Fat;) 65 mg Cholesterol; 45 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 22 g Protein; 1.41 mg Iron; 285 mg Potassium; 0.11 mg Riboflavin; 6.43 mg NE Niacin; 0.48 mg Vitamin B6; 1.28 mcg Vitamin B12; 177.24 mg Phosphorus; 4.14 mg Zinc; 25.95 mcg Selenium; 85.59 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.

Supply Chain Ordering & Pricing Details

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Recipes That Use This Cut:

Air Fryer Tri-Tip Roast | 50 min

A rising star among beef cuts, the versatile Tri-Tip Roast is at its best here —simply seasoned with olive oil, salt and black pepper.

BBQ Beef Biscuit Sliders | 1 hr 5 min

Biscuits. BBQ. Slaw. Oh my! This is one tasty combination of so many Southern classics.

Beef Tri-Tip Roast with Rosemary-Garlic Vegetables | 1 hr 30 min

Still a rising star among beef cuts, the versatile Tri-Tip Roast is at its best here—seasoned with garlic and rosemary and served with potatoes, peppers and onions.

Beef, Mango & Barley Salad | 2 hrs

This is no ordinary salad. Tri-Tip Roast, quick-cooking barley and mango team up for a salad that's full of fresh flavor.

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Other Cuts You Might Like:

Coulotte Roast

Coulotte Roast

With plenty of marbling, this is a juicy and savory roast. Best roasted in the oven or smoked slowly on the grill.

• Oven Roasting
• Stir-Fry
• Indirect Grilling
• Smoking
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Tri-Tip Steak

Tri-Tip Steak

Boneless and fairly tender with full flavor. Grill then slice across the grain.

• 25g PROTEIN
• 220 CALORIES
• Grilling
• Skillet Cooking
• Stir-Fry
• Broiling

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Petite Sirloin Steak

Petite Sirloin Steak

A great value steak. Grill after marinating.

• Grilling
• Broiling

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Brisket Point Half

Brisket Point Half

The less lean half of the whole Brisket that’s juicy with full flavor.

• 24g PROTEIN
• 200 CALORIES
• Oven Roasting
• Braising
• Smoking
• Sous Vide

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Top Sirloin Petite Roast

Top Sirloin Petite Roast

Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.

• 24g PROTEIN
• 140 CALORIES
• Grilling
• Oven Roasting
• Indirect Grilling
• Broiling
• Smoking

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