Tri-Tip is a beloved California favorite. It is widely available in most grocery stores, delicious with a huge variety of rubs & marinades, and easy to prepare by beginner BBQ-ers and Pitmasters alike.
The Key to Perfect Tri-Tip
But the key to a delicious smoked or BBQ’d Tri-Tip actually starts before it’s ever seasoned or hits the grill. Taking a few minutes to properly trim your Tri-Tip can really take the finished product to the next level. Many cuts you’ll find in your grocery store or butcher shop are already trimmed and lack the large, obvious chunks of fat and membrane. But, a good once-over before you season or marinade will ensure the perfect Tri-Tip when all is said and done.
How to Trim a Tri-Tip
First, take a look at your Tri-Tip. What do you see? Probably some small to medium size pieces of hard, white fat. You may also see some semi-transparent pieces of membrane or “silver skin”. Next, using a small, sharp boning or trimming knife begin removing the hard fat pieces, careful to not remove too much meat along with it. Also trim off as much of the membrane and silver skin as possible. The silver skin can sometimes be tricky to remove, but do your best to get as much as you can. Don’t worry if it’s not perfect. When you’re finished, the Tri-Tip should look something like this:
The reason this easy step makes such a huge difference in quality has to do with how your Tri-Tip will be cooked. Unlike larger cuts of meat such as brisket or short ribs, that cook low n’ slow for a long time, Tri-Tip is typically cooked more like a steak – smoked to an internal temp and then seared, or straight up grilled (check out one of my favorite Tri-Tip preparations here). This means there isn’t as much time for the long hours at low temps to work their magic on the fats and connective tissue in the meat, rendering them tender and easy to eat. Without proper trimming, your finished Tri-Tip will still have chewy or hard chunks of fat and membrane that can ruin the perfect bite.
Best Knives for Trimming Meat
When prepping and trimming meat, I find that using a smaller knife is easier. Boning knives are typically around 6 inches long and have a more curved blade. This curve is super helpful when cutting around bones, connective tissue, or rounded edges of the meat.
And these things are scary sharp! Seriously, be careful. I highly recommend that you store them safely in your knife block (check out some beautiful knife blocks here). If you don’t, at least make sure you buy a cover for the blade before putting them away. DO NOT just store these things loosely in a random knife drawer!
Best Boning Knives
Once I started trimming my Tri-Tips, I never looked back. The difference in the final product is obvious, and it only takes a few minutes. Give it a try and I’m sure you’ll feel the same.
More Great BBQ Recipes
How to Trim a Tri-Tip
Description
Trimming a tri-tip before cooking only takes a few minutes but it makes a huge difference in the final product. You’ll be happy you removed any chunks of hard fat and membrane when you take that first perfect bite.
Things You Need
Ingredients
Equipment
Instructions
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Remove Hard Fat
Using a boning or filet knife, carefully remove large chunks of hard fat on the surface of the tri-tip.
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Remove Silver Skin
Trim away portions of membrane or "silver skin" on the surface of the tri-tip. Be careful not to cut away too much meat.
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Remove Loose Pieces
Finally, remove any loose or dangling pieces of meat. These will tend to dry out or burn during the cook.
Note
Did trimming your tri-tip improve the finished product? Let us know in the comments.
great tips. got rid of all the chewy fat on my tri tips
Started doing this and never looked back. it’s only 5 min and makes such a difference
mine usually come trimmed from the butcher?
totally worth it. highly recommend everyone do this.
I am new to tri tip trimming and this was incredibly helpful!
Great tips! Do you recommend Wusthof knives?
Glad you found them helpful! And yes, Wusthof knives are very dependable. I recently got this 9″ Hollow Edge Carving Knife and love it already.
Thank you for the easy and quick instructions!! Intimidating at first but I’ve got the hang of it now.
Makes all the difference! Any tips for sharpening my knife? I feel like it would be easier with a sharper knife
love this extra step. makes a difference.
Ah, thanks for sharing these tips! I’m definitely a tri-tip newbie but this made it super easy.
easy enough!
will start doing this now!
great ideas
thanks for the tip!
never skipping this step again
perfect
really makes a differenece
makes a real difference
good boning knife makes this super easy
i was wondering about a ‘fat cap’. i have found that i like some fat on one side to get all crispy when seared. the marinated tri tips i get at costco have removed it..but they sure are good ‘choice’ cuts. better than the choice ones i get elsewhere…that do have fat.