Tri-tip (kg)
15,90€
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The tri-tip is extracted from the inner part of the beef hindquarter. It is a muscle with long fibres and firm texture, with reduced external fat but a concentrated flavour characteristic of this area. Slicing against the grain is essential – it's what transforms a firm cut into a steak with adequate tenderness.
Benefits
- Noble cut from the hindquarter with characteristic flavour and firm texture
- Excellent for barbecue – internal fat is sufficient without external cover
- Available whole or sliced into steaks, from multiple origins
- Slicing against the grain: converts long fibres into a pleasant-textured steak
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Provenance
- Origin
- USA | Uruguay/Argentina | Europe
- Creation
- USA | Uruguay/Argentina | Europe
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Recommended Method
- Skillet or grill at 200ºC. Always slice against the grain — mandatory for tri-tip.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
