Tri-Tip

The tri-tip is a triangular muscle (tensor fasciae latae) from the bottom sirloin, typically weighing 1.5 to 2.5 pounds. It's become closely associated with Santa Maria-style BBQ from California's Central Coast, where it's been a local tradition since the 1950s.

For decades, this cut was largely unknown outside of California. Butchers on the East Coast would often grind it into hamburger. That changed as the Santa Maria tradition spread, and now tri-tip is popular nationwide — and priced accordingly.

Characteristics: - Triangular shape with a tapered point - Two distinct grain directions (the grain shifts about two-thirds through the cut) - Moderate marbling, very beefy flavor - One muscle, no bones, minimal waste

The Two-Grain Challenge: Here's what trips people up: the muscle fibers run in two different directions. When you slice, you need to cut the roast in half roughly where the grain shifts, then slice each half against its own grain direction. This makes a real difference in tenderness.

Classic Preparation (Santa Maria Style): 1. Season with salt, pepper, garlic salt, and maybe some dried parsley 2. Grill over red oak coals or high heat, searing both sides 3. Move to indirect heat and cook to 130°F internal (medium-rare) 4. Rest 10 minutes, then slice against the grain

Price: $8–$13/lb for Choice. Rising steadily as popularity increases nationwide.