The sirloin tip, also known as tri-tip, is often overlooked. Yet this cut of meat has a lot of potential, especially with the right preparation. Slow cooking, for example sous-vide or in the oven, results in very tender meat. In the sirloin tip, the grain runs in three different directions, which the nickname tri-tip also refers to. Therefore, pay attention to the grain direction when carving, to achieve the most tender result on the plate.
België (nl)