Know what’s on your plate
Tri-tip roast
Calories & nutrition facts
bottom sirloin, separable lean and fat, trimmed to 0" fat, all grades, raw
Nutrition facts
Per 100 g% DV- Calories 165 kcal —
- Protein 21 g 41%
- Carbohydrate 0 g 0%
- Fat 8.6 g 11%
- Saturated fat 3.1 g 16%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 52 mg 2%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin E 0.32 mg 2%
- Vitamin K 1.3 µg 1%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.1 mg 8%
- Niacin (B3) 6.1 mg 38%
- Pantothenic acid (B5) 0.59 mg 12%
- Vitamin B6 0.56 mg 33%
- Folate (B9) 11 µg 3%
- Vitamin B12 1.1 µg 44%
- Choline 86.2 mg 16%
Minerals
- Calcium 25 mg 2%
- Iron 1.5 mg 8%
- Magnesium 21 mg 5%
- Phosphorus 189 mg 15%
- Potassium 317 mg 7%
- Zinc 3.6 mg 33%
- Copper 0.07 mg 8%
- Manganese 0.01 mg 0%
- Selenium 23.1 µg 42%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 165 | 21 g | 0 g | 8.6 g |
| 1 × oz | 113 g | 186 | 23 g | 0 g | 9.7 g |
| 1 × roast | 261 g | 431 | 54 g | 0 g | 22 g |
| 2 × oz | 226 g | 373 | 47 g | 0 g | 19 g |
| ½ × oz | 56.5 g | 93 | 12 g | 0 g | 4.8 g |
| 3 × oz | 339 g | 559 | 70 g | 0 g | 29 g |
| 4 × oz | 452 g | 746 | 93 g | 0 g | 39 g |
Similar foods
- Tri-tip steakloin, bottom sirloin butt, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled265 kcal / 100 g
- Tip round roastround, beef, separable lean and fat, trimmed to 0" fat, select, raw145 kcal / 100 g
- Tip round beef roastround, separable lean only, trimmed to 0" fat, select, raw122 kcal / 100 g
- Sirloin tip beef roasthip, boneless, lean and fat, 0mm (0) trim, raw128 kcal / 100 g
- Bottom round roastbeef, separable lean only, trimmed to 1/8" fat, select, raw128 kcal / 100 g
- Top round beef roastboneless, separable lean and fat, trimmed to 0" fat, select, raw121 kcal / 100 g
- Beef tri-tipraw142 kcal / 100 g
- Top sirloin roastloin, boneless, lean, raw132 kcal / 100 g
- Tenderloin roastloin, boneless, separable lean only, trimmed to 0" fat, all grades, raw139 kcal / 100 g
- Beef rump roasthip, lean and fat, 3mm (1/8) trim, raw184 kcal / 100 g
Questions about Tri-tip roast
What cut of beef is tri-tip roast?
Tri-tip is a triangular muscle from the bottom of the sirloin, usually sold boneless. It has a thin fat cap on one side, which can help keep the meat moist as it cooks.
How do you roast tri-tip so it stays tender?
Pat it dry, season it well and brown it in a hot pan first. Roast at 180 °C until a meat thermometer in the thickest part reads 54–57 °C for medium-rare, then rest it for 10–15 minutes before carving.
How do you cook tri-tip on a barbecue?
Cook it over indirect heat with the lid down until nearly at your preferred doneness, then sear it over direct heat to brown the outside. Turn it occasionally and use a thermometer; the thinner end will cook faster.
How should you slice tri-tip roast?
Look for the change in direction of the grain, which usually runs two ways across the joint. Cut across the grain in thin slices, changing your knife direction at that point; slicing with the grain makes the meat chewier.
What is Santa Maria-style tri-tip?
It is a Californian barbecue preparation in which tri-tip is seasoned with salt, black pepper, garlic and often other spices, then grilled over a wood fire. Serve it sliced with beans, salad or bread.
How long can you keep tri-tip roast in the fridge?
Keep raw tri-tip covered on the bottom shelf and cook it within three to five days. Refrigerate cooked slices promptly in a covered container and use them within three to four days.
How much tri-tip roast should you allow per person?
Allow about 200–250 g raw boneless roast per person; it loses some weight as it cooks. For sandwiches or a meal with several substantial side dishes, you may need less.
Source: USDA FoodData Central 168734 · per 100 g · carbohydrate per EU label, fibre excluded
