Tri Tip: A Culinary Legend Revealed

History of Santa Maria Valley Tri Tip Beef Cut Recipe Below
The tri-tip beef cut, also known as the triangle roast or bottom sirloin roast, is a triangular cut of beef from the bottom sirloin primal cut. It is a relatively small cut of meat, weighing between 2 and 3 pounds. The cut was popularized in the Santa Maria Valley region of California in the 1950s, where it is typically grilled over red oak wood and seasoned with garlic, salt, and pepper. From there it became popular in California and then spread to other parts of the United States.
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