Trim the tri-tip
Remove any silver skin and excess fat
Square up uneven edges
Remove the fat cap (optional)
If there’s a thick fat layer, trim it to a thin even layer
Identify the grain
Look for long lines running along the muscle
Decide slice direction
Slice against the grain for tenderness
Prepare to cut
Chill the meat 15–30 minutes if it’s hard to slice
Pat dry and keep the cutting surface stable
Cut into steaks (if serving as slices)
Cut across the grain into 1/4–1/2 inch thick slices
Cut into roasts (if cooking whole)
Leave whole or cut into smaller sections across the grain
For smaller pieces (if meal prepping)
Cut into 1–2 inch chunks with cuts across the grain
Keep cuts even
Aim for consistent thickness so cooking is uniform
Store safely
Refrigerate promptly or freeze in airtight packaging