• Tri-tip beef cuts are from a bottom sirloin primal cut, which is from the lower rear of a cow. Tri-tips are surrounded by what is left of the sirloin and flank cuts. There are a few different common tri-tip cuts available with and without fat. Ggrilling tends to be the best method of cooking, but the meat can be prepared in a variety of ways.
  
  

Tri-tip Ground Beef

• Originally, tri-tip was used to make ground beef because it produces little waste since it is a boneless cut. It is also a leaner cut so it is preferred by those who like ground beef with less fat. For this reason, tri-tip is often ground for beef in dishes like chili.
  
  

Tri-tip Steaks

• Tri-tip is often cut into steaks. According to Aliza Green, author of The Field Guide To Meat, in the 1950s a butcher in Santa Maria, Calif., decided to roast a tri-tip cut rather than grind it. In many places the tri-tip steak is still labeled with the Santa Maria locale. Tri-tip steaks are also called triangle or coulotte steaks.
  
  

Tri-tip Roast

• Tr-tip roast cuts can be juicy and flavorful when prepared properly. They can be grilled, barbecued or oven roasted. Tri-tip roasts are often labeled triangle roasts. According to Cooks Illustrated, the cut has a spongy texture and mild flavor. It is often sliced for roast beef sandwiches.