Tri-Tip - $12/lb

Rumor has it that this delightful cut used to ground for burger, until some beef-eating Californians in Santa Maria thought of “barbecuing” it. Typically left as a whole roast, although it can also be cut into steaks, the tri-tip has deep flavor and decent marbling. It has a strong grain that can make it a bit chewier, so be sure to slice across the grain.

Here’s a fun fact for all you athletes…when you foam roll, you know that muscle that runs along the outside of your leg that makes you curse to high heavens when you’re rolling over it…it’s called your tensor fascia latae…that’s what the tri-tip is!

• Cooking Methods for Whole Roast: Grill, Braise, Indirect Grill, Smoke
• Cooking Methods for Steaks: Grill, Skillet