Tri-tip is as the name points out, a triangular, large muscle cut from the bottom sirloin. Tri-tip is a rather lean cut and texturally resemles flat cut brisket, though it doesn’t have nearly as much outside fat. Flavourwise it resembles the eye of round, it does not have too strong beef flavour, so it is best to season it more. It is best cooked just until medium-rare, over an open bit.