What is how to cut tri tip?

Okay, here's how to cut Tri-Tip, formatted in Markdown:

Cutting Tri-Tip properly is essential for tenderness because of the grain direction. Here's how to do it:

1. Identify the Grain: Before cooking or after resting, examine the Tri-Tip. You'll notice the muscle fibers running in a specific direction. Importantly, the grain changes direction roughly in the middle of the roast. You need to be aware of this Grain Direction change.

2. Slice Against the Grain: This is the golden rule. Always slice perpendicular to the grain.

3. Cut in Half (at the grain change): Because the Grain%20Direction shifts, the best way to cut this roast is to cut it in half where the grains meet. Now you have two sections and can easily slice the halves against the grain.

4. Thin Slices: Aim for thin slices, about 1/4 inch thick. This maximizes tenderness.

5. Angled Cuts (Optional): Slicing at a slight angle can also enhance the presentation.

Why is this important?

Slicing with the grain results in long, tough muscle fibers that are difficult to chew. Cutting against the grain shortens these fibers, making the meat significantly more tender.