Tri Tip

Alt Names: California Cut, Sirloin Steak, Triangle Roast
French : Rôti triangle  |  Spanish : Punta de picaña brisket

THE BASICS & BEYOND

This small triangular muscle is known on the West Coast as a grilling roast. This moderately tender cut is becoming popular with chefs, nationwide, for its flavor and versatility. Various applications include carving stations, roasts, steaks and stews.

Schedule A Cutting
Sterling Silver Tri-tip Beef Cut

Michael Weisshaupt, Sterling Silver Signature Chef

“I get inspired when I am cooking. At that point, my brain is focused on the actual recipe, however, my brain starts wandering and I come up with great ideas.”

History of the Cut

Once called “The Triangle Part” (and used largely as stew meat) circa 1915, the re-marketed “tri tip steak” began appearing on California menus in the 1950s and 60s. Later, tri-tip sandwiches became a west coast mainstay. Today, sirloin’s culinary uses continue to expand thanks to clever chefs, from coast to coast.

Classic Preparation

Roasts / Steaks / Stews / Carving Station Set-Ups

In The Kitchen

Tips & Tricks

Stay Cool for the Summer: Preparing for the Seasonal Rush

It may barely be spring, but your customers are already dreaming of their summer vacations and you may be stressing about that summer rush. While May-August is often one of the busier times of year for restaurants, planning ahead will be your saving grace. Today, we’re breaking down four things you can do to prepare for summer without getting burned.
Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavor

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.
Modern Steakhouse

Pack Your Plates for a Flavor Adventure

Millenial and Gen Z customers are turning to restaurants for a taste of excitement. Creating memorable experiences through unique and new-to-them flavors doesn’t need to mean overhauling your menu. We spoke with three accomplished chefs who are sharing their inspirations, strategies and guidance for transporting customers through achievable and rich flavors. 
Podcast

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary. 
Tips & Tricks

Beyond the Bite: Creating Memorable Hospitality

From the moment guests walk into your operation, you have the opportunity to make a lasting impression. From the ambiance to the service to the very last bite, there are always chances to take a step further and surprise and delight your patrons. 
Trends

Chef Anticipated Dining Trends for 2024

The new year is here! And with it comes exciting new opportunities. To kick off the year, we asked our Sterling Silver and Sterling Silver Signature Chefs what trends they expect to see or continue to see throughout 2024. 
Tips & Tricks

Chef Michael and Chef Stephen Discuss Hospitality Moments

In addition to an impressive menu, memorable guest experiences can help separate your restaurant from the rest. We asked Chef Stephen Giunta and Chef Michael Siehien about how they have created moments like this for their guests.
Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
Load More