Tri tip (Rump tail) – Mini roast or steak

This is a versatile, triangular shaped cut, taken from the lower portion of the Rump - and it's also known as Rump tail.

It's hugely popular in California – where it's called a Santa Monica steak – but it's quite hard to find anywhere else.

There's only one cut of Tri tip per side of beef, which makes it a fairly rare steak.

Better still, it's lean and tender – which means you can either roast it whole or slice it into small, tasty, steaks. 

As with all Rump, it's got a bold beef flavour with a distinctive grain. And there's just enough fat to give it a bit of a buttery taste – without it being fatty like a Ribeye.

Best cooked to no more than Medium-rare.