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Beef Basics: Tri-Tip

As discussed in the article The Next Generation of Beef Consumers, studies indicate that Millennials – individuals born between 1980 and 2000 – like the taste of beef, but want to be educated about beef basics.  

To help this generation branch out and try new cuts of beef, share the information below through your favorite social media channel or email it to a friend or family member. 


 
 
Tri-Tip
As the weather warms up, we can begin the summer picnics and cookouts. As you’re firing up the grill this summer, try something beyond steaks and burgers. The tri-tip – also known as the bottom sirloin roast or triangle roast – is a lean cut that originated on the West Coast and has quickly gained popularity across the United States. This versatile, tender cut provides rich beef flavor and would be a nice addition to any summer party. 
 
What to Look for at the Meat Counter
The tri-tip is easily distinguished by its triangular shape. If you have trouble finding it, just ask your butcher or an employee at your local supermarket meat counter about this cut.

Cooking Methods
This cut of beef is best when grilled, broiled or roasted. If you're grilling it, try marinating it first, then placing the entire roast on the grill. Be sure to cut tri-tips against the grain. Helpful note: It’s easier to identify the grain when the beef is raw.
 
Check out this recipe for Peppery Beef Tri-Tip with Skewered Vegetables from Beef. It's What's For Dinner.