big dude
Sous Chef
"Tri-tip roast is a boneless cut from the bottom of the sirloin. It is called tri-tip (three tips) because of its triangular shape. This is a small roast, about 2 inches (5.08 cm) thick and weighing 1 1/2 to 2 pounds (0.68 to 0.9 kg)."
"In California in the 1950s, tri-tip roast was a Napa Valley specialty, referred to as “Santa Maria Tri-Tip,” and until recently this cut was difficult to find and little-known elsewhere. That’s because there are only two tri-tip roasts in each carcass. In the past, rather than marketing such a small number of roasts, butchers usually cut them up for stew meat or ground them into hamburger. Today, cooks are discovering this lean, flavorful roast is just right for barbecuing."
"In California in the 1950s, tri-tip roast was a Napa Valley specialty, referred to as “Santa Maria Tri-Tip,” and until recently this cut was difficult to find and little-known elsewhere. That’s because there are only two tri-tip roasts in each carcass. In the past, rather than marketing such a small number of roasts, butchers usually cut them up for stew meat or ground them into hamburger. Today, cooks are discovering this lean, flavorful roast is just right for barbecuing."