Tri-Tip, Grass Finished

Our Tri-Tip steaks are flavorful with a bold beefy taste and tender texture while low in fat. It's a versatile steak cut that tastes great on its own or in your favorite steak recipe! The Tri-Tip muscle is naturally in a triangular shape within the bottom sirloin butt, hence the name "tri". Our Tri-Tip steaks come two to a package, and are best enjoyed grilled, roasted or smoked. Average package weight is .75 lbs. *Helpful hint: The Tri-Tip steak tastes best when cooked to medium-rare or medium doneness, over very high heat. Do not over cook, as it can get tough. Slice the meat across the grain to serve, making sure to turn the steak as you cut because the grain shifts.

About this cut

Tri Tip is a flavor-packed triangular roast or steak that comes from the bottom sirloin. It's sometimes referred to as the "California Cut" due to its popularity on the West Coast. It's far less expensive than other steaks, such as ribeyes and filets, but still has excellent marbling and is very tender as long as it's not overcooked. Tri Tip is very versatile and tastes great on its own or in any of your favorite steak recipes. Also, Tri Tip is a great entry way into learning to smoke meats. It's perfect substitute if you do not have the time nor skill to smoke a brisket.

How to cook it

We found a Tri Trip recipe for the iconic Santa Maria BBQ (the supposed place where Tri Tip got its start). This recipe comes with the instructions on how to make the perfect sides as well! https://www.foodnetwork.com/recipes/bobby-flay/santa-maria-style-bbq-tri-tip-recipe-2014974 Sidenote: Take care when slicing your tri tip – an incorrect cut can take the meat from tender and juicy to tough and chewy. Tri tip has two distinct grain patterns: one vertical and one horizontal. For best results, cut the steak in half where the two grains intersect. Then slice each piece against the grain, to ensure you get the most tender slices of meat