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Tri-tip Roast

California America’s Roast

Primal: Sirloin

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About This Cut

This cut has always been highly regarded by chefs across the nation, but especially in California, where it earned its name, the California Roast. The secret is now out, and home chefs across the country are requesting it exclusively due to its exceptional flavor. You’ll understand the hype once you taste the lean pure beef flavor and tender texture.When cooked properly, this cut will floor you with its juiciness and tenderness!

Common Cooking Techniques





Sous Vide

Price Point

*based on average price-per-pound

Primal Origin


The Sirloin is home to popular fabricated cuts, but it is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.