Approximately 2-2.5 lbs.
The Tri Tip is a triangular muscle at the bottom of the Sirloin. This cut is especially famous on the West Coast because it was first popularized in California in the 1950s. In the East, it is typically used for ground beef. It is a rare cut, with only two on each cow. California Tri-tip, or Santa Maria Steak, is a delicious, low-fat, and versatile cut which can be grilled, pan-seared, or oven-roasted to medium-rare for best results. It is perfect for chili con carne, tri-tip tacos, or single-pan steak and fajita dinners.