AtlasMas
Tri-Tip
fattiness
flavour distinctiveness
tenderness
For frying
For braising
For cooking
For grilling and spit-roasting
For ground meat
For roasting
For pan roastingTri-tip (maminha, hieferspitz) is a cut with the shape of an irregular triangle. Together with the sirloin tip, on which it lies, it is one of the muscles on the front part of the rear leg. This little-known, finely marbled meat with low collagen content and covered in suet surprises with its delicate texture and distinctive buttery flavour. You can use tri-tip for braising, but it is best prepared as a steak on a grill or pan. Never cut off the fatty suet cover; first grill the meat on it and then grill from both sides. It suffices to only salt tri-tip, but it can also be marinated in advance and then sliced after grilling. It is best served medium or medium rare, as it may become tough with a higher degree of doneness.
Tri-Tip
