The ‘triangular part’ of the calf, special American cut. The Tri-tip is located on the back of the calf’s back. It is a fine piece of boneless, with external fat and internal muscle lateral fibers. It was discovered by Otto Schaeffer in the 1950s, and its name derives from its triangular shape.
Baking | The Tri-tip is an excellent piece for baking either sliced or whole. However, care must be taken in baking, due to its low fat content, in order to keep it juicy.