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The History, Cooking, and Mastery of Tri-Tip: The Carnivore’s Cut

Author

Jason Farris
February 26, 2025

If you’re a true meat lover, you know that some cuts of beef are worth fighting for—literally. And if you’re from California, you know that tri-tip is one of them. This humble yet legendary cut has a history as rich as its marbling, and if you’re not cooking it right, you’re missing out on one of the best bites in barbecue.

Let’s dive into the history of tri-tip, where it comes from on the cow, how to cook it like a pro, and the crucial step you cannot skip—slicing it correctly.

A Brief History of Tri-Tip: The Cut That Almost Didn’t Happen

Tri-tip’s origin story is a classic underdog tale. Before it became a staple of backyard barbecues 🍖 and Santa Maria-style grilling, tri-tip was often tossed into the grinder for ground beef 🍔 or cut into stew meat 🍲. But in the 1950s, a butcher named Bob Schutz from Santa Maria, California 🌅 saw its potential. Instead of grinding it down, he decided to season and slow-cook it over red oak 🌳, a regional hardwood that gives it a distinct, smoky flavor 😋.

The result? A juicy, flavorful cut that could hold its own against ribeyes 🥩 and brisket—but with a fraction of the cost 💰 and cook time ⏳. Today, tri-tip is synonymous with California barbecue 🔥, but it’s gaining popularity across the country.

Where on the Cow is Tri-Tip?

Tri-tip comes from the bottom sirloin of the cow, located near the back leg, right where the sirloin meets the round and flank. This triangular muscle (hence the name tri-tip) is lean but well-marbled, giving it the perfect balance of tenderness and bold beefy flavor.

Because it's part of the sirloin, it has enough fat to stay juicy, but unlike brisket, it doesn’t require hours of low-and-slow cooking to be delicious.

How to Slice Tri-Tip (Don’t Screw This Up!)

This is where most people mess up! Tri-tip has two different grain patterns—and if you slice it wrong, it’ll be chewy instead of melt-in-your-mouth tender.

  • First, find the grain by looking at the muscle fibers. You’ll notice they change direction near the thicker end.

  • Cut against the grain into thin slices for maximum tenderness.

  • Pro tip: If you’re unsure, cut it in half first at the point where the grain shifts, then slice each section against its respective grain.

Get this step right, and your tri-tip will be buttery soft. Get it wrong, and you’ll be chewing for days.

Fun Facts About Tri-Tip

🥩 It’s a West Coast secret. Outside of California, you might have to ask your butcher to cut a tri-tip for you. Some places don’t even know what it is!

🍽️ It’s the king of leftovers. It gets better overnight.

💰It’s budget-friendly. Unlike ribeye or brisket, tri-tip gives you incredible flavor without breaking the bank.