There are two different grains within tri-tip. For maximum tenderness, always slice against the grain. After cooking, cut the tri-tip where the two grains intersect, then thinly slice each piece perpendicular to the grain.
With so many different cuts of beef—from the chuck roast to the tri-tip roast—figuring out the best way to cook a piece of beef can be confusing. This chart from the Cattlemen’s Beef Board and National Cattlemen’s Beef Association can help.
The key to a perfect Tri-Tip Roast is twofold … Internal Temperature and carving against the grain of the meat which runs in a couple of different directions. A Tri-Tip is a cut from the bottom of the sirloin and … Read