How to Slice Whole Tri-Tip the Right Way

Learn how to slice Tri-Tip to maximize its tenderness. An incorrectly sliced Tri-Tip can taste like a rubber band, but following this step-by-step guide, you'll be able to enjoy a melt-in-your-mouth bite every single time.
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0:00 Start
0:13 Intro
0:27 Selection & trim
1:00 It's done
1:13 How to slice tri-tip
Smoked BBQ Source's Dean "Schuey" Schumann shows how to slice Tri-Tip the right way, so your perfectly cooked beef does not end up chewy and tough.
Slicing Tri-Tip is the last, yet very important part of cooking this triangular cut. The goal is to maintain its tenderness by slicing against the grain. This way the muscle fibers can be easily pulled apart resulting in a more delicate texture.
Tri-Tip is a unique cut where grain does not run in the same direction throughout the cut, so you will learn how to locate the direction of the grain first. Next, Dean shows how to cut Tri-Tip into smaller pieces.
Serve your Tri-Tip as smaller ¼” thick bite-size pieces or ½” individual steaks, but as long as you slice it against the grain, you'll know that every piece is as tender as the last.

[@metric152]

Thanks for the great video

[@flashgordonmd]

what a great video!! i cook more tritip than any other cut of beef, but i still get confused, this video was very helpful, bur one MORE thing would make it perfect:
if schuey would just rotate the wide end BACK to the original position **AFTER** slicing, it would great! that way, we'd all have an image of EXACTLY the direction the slices should be to slice it properly.
thanks again for a very useful video. now to make a tri-tip french dip sandwich!!!