Tri-tip steak

Triangle tip steak is a highly valued beef cut in Argentine cuisine and in other South American countries. It is obtained from the front part of the animal's hindquarter, specifically from the area near the loin, known for its triangular shape, hence its name. This cut is recognized for its intense flavor, juiciness, and tender texture, making it a perfect choice for barbecues, grills, and skillet preparations.

Its origin lies in the cattle ranching traditions of Argentina, Uruguay, and Paraguay, where high-quality beef is an essential part of the diet and culinary culture. The triangle tip steak stands out for having an ideal balance of lean meat and fat, thus providing a tender and flavorful result when cooked.

Regarding its properties, it is a rich source of high-quality protein, B-complex vitamins, iron, and zinc, which are fundamental nutrients for a healthy diet. Furthermore, its moderate content of intramuscular fat contributes to its juiciness without being excessively high in calories.

In different Spanish-speaking countries, this cut may have different names. Among the most common synonyms are: rump cover steak, hip steak, and in some places simply rump steak. It is important to clarify that there may be regional variations, but in general, these terms refer to similar cuts from the rear of the animal.