Mastering The Art of Tri-Tip Butchery A Comprehensive Guide to Cutting Tri-Tip

how to cut tri tip


The tri-tip, a flavorful and versatile cut of beef, has gained immense popularity among grill enthusiasts and barbecue aficionados. Its tender texture and rich marbling make it a prime choice for a delicious, mouthwatering meal. However, to truly savour the full potential of this cut, it’s essential to know how to cut it properly. In this article, we will delve into the art of cutting tri-tip, step by step, to ensure you get the most out of this culinary gem.

Understanding the Tri-Tip

Before we dive into the cutting process, let’s understand what the tri-tip is. The tri-tip is a triangular-shaped cut of beef that comes from the bottom sirloin region of the cow. It’s a relatively lean cut, known for its marbling, which contributes to its exceptional flavor and tenderness. Typically weighing between 1.5 to 2.5 pounds, the tri-tip is perfect for grilling, roasting, or even smoking.

Tools You’ll Need

To successfully cut a tri-tip, gather the following tools

1. Sharp chef’s knife

2. Cutting board

3. Meat thermometer

4. Kitchen twine (optional)

Step-by-Step Guide to Cutting Tri-Tip

Selecting the Tri-Tip

   Start by choosing a high-quality tri-tip from your local butcher or supermarket. Look for one with ample marbling, which ensures a juicy and flavorful final result.

Prepping the Tri-Tip

   a. Remove the tri-tip from its packaging and pat it dry with paper towels. Moisture can hinder the searing process.

   b. If your tri-tip has a thick layer of fat on one side, consider trimming it down to about 1/4 inch. Leaving some fat helps enhance the flavor and juiciness of the meat during cooking.

Identifying the Grain

   To ensure the most tender slices, it’s crucial to identify the direction of the grain in the meat. The grain refers to the lines or fibers running through the meat. Look for the long lines that go from one end of the tri-tip to the other; these are the muscle fibers.

Slicing Against the Grain

   This step is crucial for achieving tender slices. Place your tri-tip on the cutting board with the grain lines running horizontally. Using your sharp chef’s knife, make perpendicular cuts against the grain. Aim for slices that are about 1/4 to 1/2 inch thick.

Trimming the Cap

   The tri-tip usually has two distinct sections: the large, triangular portion and the smaller, thinner cap. Some prefer to separate these sections and cook them separately, as they may have different cooking times. To do this

   a. Locate the seam where the cap meets the main muscle.

   b. Carefully insert your knife into the seam and follow it along the edge to separate the cap from the larger portion.

Slicing the Cap

   If you choose to cook the cap separately, slice it against the grain just like you did with the main muscle. Keep in mind that the cap is thinner, so adjust your slicing accordingly to maintain consistent thickness.

Cooking the Tri-Tip

   Once you’ve successfully cut your tri-tip, it’s time to cook it. Popular cooking methods include grilling, roasting, or smoking. Regardless of your chosen method, remember to use a meat thermometer to achieve your desired level of doneness

  •    Rare: 125°F (52°C)
  •    Medium-rare: 135°F (57°C)
  •    Medium: 145°F (63°C)
  •    Medium-well: 155°F (68°C)
  •    Well-done: 160°F (71°C) and above

Resting the Tri-Tip

   After cooking, allow the tri-tip to rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful outcome.

Slicing and Serving

   Now that your tri-tip has rested, it’s time to slice and serve. Lay the slices on a platter or individual plates, and remember to drizzle any accumulated juices over the top for added flavour.


Is tri-tip a healthy cut?

Tri-tip is a great cut of meat. Not only is it lean, so it’s healthier, but it’s also quick to cook and considerably cheaper than many other great tasting steaks.

Is tri-tip an expensive cut?

Tri-tip is also a less expensive piece of meat than other steaks like ribeye or strip, yet is still tender and has a nice, beefy flavor. It’s such an underrated steak! Since there are only two tri-tips on an entire cow and may not be popular where you live, you might have to source out a good butcher shop.


Cutting tri-tip may seem like a daunting task, but with the right tools and techniques, it becomes a straightforward process that greatly enhances your culinary experience. Remember to choose a high-quality cut, slice against the grain, and use a meat thermometer to achieve your desired level of doneness. Whether you’re grilling, roasting, or smoking, mastering the art of cutting tri-tip will undoubtedly elevate your cooking skills and impress your guests with a delicious, tender, and flavorful meal.

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