The tri-tip is a cut of beef from the bottom sirloin subprimal cut. This is a California favorite. It is a small triangular muscle, usually 1.5 to 2.5 pounds per side of beef and is easily recognized by its triangular shape. Lean, tender and boneless, it offers rich beef flavor at a great value. It may be roasted to an internal temperature of 135 degrees or grilled. It is best when served rare. U.S. raised grass-fed beef.