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.”

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.

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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.

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Cooking Methods:

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:

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.

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

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.