Beef Tri-Tip Roast

Also indexed as:Sirloin Butt, Tri-Tip Roast
Beef Tri-Tip Roast: Main Image

Buying Tips

Look for tri-tip roast that has a clear, red color. Beef normally is purplish-red, but when exposed to oxygen it takes on the cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed tri-tip roast also shows this purplish color. Packaged tri-tip roast should be cold and the packaging free of punctures or tears; vacuum-packed roasts should have the seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date


Bottom Sirloin Butt

This is another name for tri-tip roast.

Tri-Tip Stir-fry or Strips

Tri-tip roast is often cut against the grain into pieces for stir-fry or strips to be woven on skewers and broiled or grilled.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.