This tri-tip is sourced from Uruguay and we usually freeze it right away. It has a layer of fat, which is typical left on the tri-tip when cooking in the southern hemisphere.
This steak is built for griling. HOWEVER it is also amazing to smoke or put in the over.
The tri-tip is the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal.... which is exactly where the name comes from: Tri-Tip = Triangular = Three tips.
The tri-tip is full of flavor because of excellent marbling and very tender as long as you don't overcook it. We suggest not cooking more than medium.