Tri-tip roast

The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast. The tri-tip is a triangular-shaped, boneless cut from the bottom tip of the sirloin. This cut is surrounded by the remainder of the sirloin (short loin), the round and the flank primals. It can be used whole as an oven roast or it can be cut into individual steaks, slicing it across the grain. Since it is uneven in depth, this cut will have a tendency to cook faster on the ends and slower in the center. The tri-tip is excellent when barbecued or grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices and keep the meat more tender. The tri-tip roast is also known as the triangle roast.