Sirloin tip roast vs tri tip. What’s the difference?
Are you scratching your head and wondering what is the difference between a sirloin tip roast vs a tri tip roast? I’m going to explain all the differences between these beef roasts because cooking time and flavor varies with each one!
Have you ever been at the grocery store looking at all the different roasts and wondering what you should get for a special family dinner coming up? You might reach for the popular chuck roast, but you would be missing out on other different cuts!
The sirloin tip roast and the tri-tip roast are both flavorful cuts of beef, but they come from different parts of the cow and require different cooking techniques.
What is the difference between sirloin tip roast vs tri tip roast?
A sirloin tip roast is cheaper, leaner, and comes from the top part of the sirloin, while a tri tip roast is more expensive, has good fat marbling contributing to tender meat, and comes from the bottom of the sirloin. However, there are other differences.
What is a sirloin tip roast?
The sirloin tip roast is a boneless, lean cut of meat, so it is best when slowly roasted so that the muscle fibers break down and become tender. A sirloin tip roast comes from the top of the sirloin on a beef cow, which is located right before the round primal (hind end) and right after the short loin (lower back) of a cow.
Sirloin tip roast is an economical cut because it doesn’t have desirable extra fat marbling. But that makes it a good cut of meat if you’re watching your calorie intake…or your wallet!
Top sirloin steaks (also called top sirloin cap steaks, coulotte steak, top sirloin filet, and top sirloin butt steak) are cut from the sirloin tip roast. Additionally, a popular cut of beef in Brazil is called picanha. Picanha is a sirloin tip roast with the fat cap still attached.
Finally, there is one sirloin tip roast on each side of a beef cow. And it’s generally between 5 to 10 pounds each depending on the breed and size of the cow.
So, if you’re feeding a crowd, the sirloin tip roast is a good option.
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What is the best way to cook a sirloin tip roast?
The best way to cook a sirloin tip roast is to roast it slowly at lower temperatures. You can cook it in a Dutch oven or put it inside a slow cooker with some olive oil, salt, black pepper, and your favorite dry rub spices.
There is a higher amount of connective tissue and less intramuscular fat (marbling) in a sirloin tip roast. This makes the meat tougher because it doesn’t break down easily during cooking.
My favorite way to cook top sirloin roast is to brown it first in a Dutch oven or cast iron pan set over high heat on top of my stove, and then braise it in the oven. I like to add some beef bone broth, sliced onion, chopped root vegetables, and plenty of seasonings.
I roast it low and slow at 325°F (160°C) for 2 hours. Then I turn down the temperature to 250°F (120°C) for another 2 hours.
The collagen in the connective tissue breaks down into gelatin when it is slowly roasted. That also helps to tenderize the meat and add some good beefy flavor!
Helpful cooking tips to roast a perfect sirloin tip roast.
A sirloin tip roast needs slow, moist cooking to tenderize the meat. Use plenty of flavorful liquid and allow for a longer roasting time. Remember to set the roast with the fat side up so the melting fat will baste your meat and flavor it.
Use a meat thermometer to make sure your roast beef is perfectly done. When you think it has roasted long enough, push the meat thermometer into the roast. You want it in the center of the largest or thickest part of the muscle.
Use the following chart to guide your roasting time and desired doneness for a 4-pound to 6-pound boneless sirloin roast cooked at 325°F.
| Internal Temperature | Roasting Time (Hours) |
| Rare (140°F) | 2 hours 15 minutes to 2 hours 45 minutes |
| Medium (160°F) | 2 hours 45 minutes to 3 hours 15 minutes |
| Well-done (170°F) | 3 hours 15 minutes to 3 hours 45 minutes |
An instant read thermometer will make your life easier when you need to measure your meat temperature. This digital wireless thermometer is the way to go if you prefer to check your meat temperature remotely.
When the roast has reached your desired temperature, pull it out of the oven or slow cooker. Then, cover it and let it rest at room temperature for 15 minutes so that the juices can be absorbed.
Since the muscle fibers are long and run in one direction, it’s important to slice the roast (a wood cutting board is best) against the grain. This will shorten the muscle fibers and make the meat easier to chew.
What is a tri tip roast?
A tri tip roast is a boneless, tender beef cut due to its fat marbling. It is a subprimal cut (secondary cut) from the bottom sirloin butt. Specifically, it’s the triangle roast dividing the sirloin from the round.
The tri-tip roast is a triangular cut roast that comes from the bottom sirloin subprimal. And since cows are symmetrical, there is one tri-tip roast per side. Each roast is generally between 3 to 5 pounds each.
A tri-tip cut is a more expensive cut because of the fat marbling, which contributes to its flavor and tenderness. But it’s a good option if you’re looking for a roast that you can cook quicker using a higher temperature.
Tri tip roasts can be cut into tip steaks (also called tri-tip steak, California cut, and Santa Maria steak because it first became popular in Santa Maria, California).
What is the best way to cook a tri tip roast?
A tri tip roast is more versatile than a sirloin tip roast. You can grill it, smoke it, or roast it. And it’s often just cooked to medium or medium-rare doneness to preserve its tenderness and juiciness.
The most popular way to cook a tri tip roast is to roast it whole, and then slice it against the grain of the meat. Start by seasoning the roast or letting it sit overnight in marinade.
When you’re ready to cook it, first sear it on each side in a hot skillet. Then put it in a shallow roasting pan or Dutch oven.
Roast it in a 450°F (230°C) preheated oven for 30 minutes, and then reduce the heat to 350°F (175°C) and let it cook another hour or longer depending on its size and your desired doneness.
Helpful cooking tips for a perfect tri tip roast.
Use the following chart to guide your roasting or grilling time.
| Weight (Pounds) | Internal Temperature | Roasting Time (Hours) | Grilling Time (Hours) |
| 3 to 5 pounds | Rare (140°F) to Well-done (170°F) | 1 hour 45 minutes to 3 hours 15 minutes | 1 hour 15 minutes to 2 hours 30 minutes |
When the roast has reached your desired internal temperature, pull it out of the oven or off the grill. Then cover it for 15 minutes.
The muscle fibers in a tri tip are varied and change directions. Therefore, you will have to pay attention and adjust your cutting angle when you slice your roast so that you’re always cutting against the grain. This will help maximize its tenderness.
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If you enjoyed this post, check out the others in this series!
How Much Beef Will You Get From a Cow: Breakdown
Understanding Beef Hanging Weight vs Packaged Weight
How Many Steaks Are In A Beef Cow?
