Safe minimum temperatures for beef cuts
FoodSafety.gov Safe Minimum Temperature Chart (planning-cluster.json and beef-decision-system.json); accessed 2026-08-24.
| Product | Safe minimum | Rest or note |
|---|---|---|
| Beef steaks, roasts, and chops | 145°F | Then rest at least 3 minutes |
| Ground beef | 160°F | Except ground poultry |
What to look for
Look for a uniform triangular roast with a reasonable fat cap. Prices vary dramatically by region, so compare it with top sirloin and chuck rather than assuming it is always a bargain.
How to cook it
Cook whole with indirect heat or roast gently, then brown. The grain changes direction: split the roast near the transition and slice each section across its own grain.
How this cut saves money
Tri-tip works best when its leftovers are planned for sandwiches, salads, or bowls. Its value falls if regional pricing approaches premium steak territory.
Use the true cooked-cost calculator to compare trim, cooking loss, and cost per serving.
Related Sirloin cuts
Top Sirloin Steak, Sirloin Flap.
Compare all cuts in the interactive 20-cut library or rank cuts for a specific meal.
Common questions
Why is part of my tri-tip chewy?
The grain changes direction. Slicing the entire roast in one direction leaves part of it cut with the grain.
Can tri-tip be cooked like brisket?
It is leaner and does not need the same long collagen-rendering schedule. Treat it more like a roast.
Retail names and fabrication vary. See sources and methodology.