How Do You Cut A Tri-Tip?

1. This will be the first cut, which will be made down the seam of fat that we discussed previously, dividing the tri tip in two.
2. Cut the first half of the fabric by cutting perpendicular to the seam that was previously sewn. In this case, it is going against the grain.
3. Now, on the second half, make sure you understand where the grain is coming from and repeat the process as you did on the first half.
4. Keep in mind that the seam may alter on the second half, so keep this in mind until approximately three quarters of the way down, when you will turn the meat.

Slicing it against the grain is the proper technique to prepare the meat. When cutting a tri tip, the grain follows a radial path from the corner that is opposite the bend in the flesh. To put it another way, cutting a piece in half from corner to crook and then slicing each piece produces the greatest results.

How do you cut a tri tip steak?

Be careful while slicing your tri tip since the wrong cut may transform the meat from soft and juicy to rough and chewy in an instant! Two unique grain patterns may be seen in tri tip: a vertical grain pattern and a horizontal grain pattern. To get the best results, cut the steak in half where the two grains of grain cross over each other.

How to cut tri tip against the grain?

The most important tip for cutting tri tip against the grain is to remember that cutting against the grain of meat implies separating the muscle and unwinding the bundles of fiber. If you cut the meat against the grain, the fibers will not separate and the flesh will be extremely difficult to chew.

What is the best way to season tri tip?

When it comes to seasoning, tri tip is highly adaptable and responds well to both dry and wet rubs and marinades. Because it’s a pretty thick cut, you’ll want to season it liberally with salt, pepper, and any other spices you enjoy.

How to carve tri-tip?

It is critical to understand how to carve tri-tip, but it is also crucial to understand when to cut into the flesh. Remove the meat from the grill and allow it to rest for at least 10 minutes before slicing it into the desired thickness. When you allow time for the meat to rest, the fluids will settle and form a delectable, titillating piece of flesh.