Grill cuts
Tri-tip
Colita de cuadril
FromGs. 92.000/ kg
Typical piece: pieza ~1.2 kg · Gs. 110.400
Tri-tip is a triangular cut from the bottom sirloin. Lean, juicy, with a pronounced grain. Great whole on the grill; responds to medium oven. Santa Maria style (California) made it famous outside the Río de la Plata.
- Typical weight
- 1–1.5 kg
- Aging
- 10–14 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 10–14 days · Wet
Quick cooking reference
Method
Grill or oven
Internal temperature
55–57 °C
Time
Grill: 20 min total, turning. Oven: 25 min at 180°C
Rest
8 min
Doneness
Medium-rare to medium
Cut-specific notes
Slice against the grain, the grain direction changes within the piece, check before cutting.
Nutrition profile (per 100 g)
- Calories
- 195 kcal
- Protein
- 23.5 g
- Total fat
- 11.5 g
- Saturated fat
- 4.7 g
- Omega-3
- 95 mg
Source: USDA FoodData Central + grass-fed meta-analysis
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Chimichurri or mustard sauce. Parrillero sausage starter. Simple green salad.
