While in chat, I was not able to explain what a Tri Tip is, so here it is... This flavorful beef cut has been one of the beef industry's best kept secrets. Tri-tip was seldom marketed when carcass beef or beef quarters were delivered to retail markets because there are only two tri-tips per carcass. This meant that there was not enough for a case display. Consequently, the butcher would grind or cube it. Today, most stores receive boneless boxed beef. If you don't see tri-tip in the meat case, ASK FOR IT*. It may be temporarily out of stock. Tri-tip roasts can be ordered separately if your butcher knows there is a demand. A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called "triangular" roast because of its shape. Tri-tip roasts will vary from 1 1/2 to 2 pounds and are about two inches thick. If a roast is cooked to rare in the center, the thinner outside edges are medium to well, offering perfectly cooked beef for every taste. The tri-tip can be cooked whole or cut into one-inch thick steaks or strips. When the meat is cut into one-eighth inch strips, it can be used for stir-fry recipes and fajitas. If it is cut into one-fourth inch thick strips, weave the meat onto skewers and quickly broil or grill. The beef tri-tip roast may be marinated if you wish. Marinating adds flavor but is not necessary to tenderize the cut. Looking for ways to reduce calories and fat? Tri-tip is the answer. A 3-ounce cooked portion of tri-tip is just 177 calories. I added some pics as a good suggestion from BBQ Bubba.