Tri Tip

Tri Tip

To experience California barbecue at its finest, look no further than Tri-Tip steak. This local specialty gained popularity in the 1950s when a rancher famously barbecued it whole instead of using it for ground beef. Our Tri-Tip is dry-aged for exceptional tenderness and rich beefy flavor. Its unique shape allows for different levels of doneness within a single steak, making it an ideal choice for feeding a hungry crowd.

Cooking Notes

When cooking Tri-Tip, it's important to slice it against the grain to ensure tenderness. Aim for medium-rare to medium doneness for the best flavor and texture. Let the cooked Tri-Tip rest before slicing to allow the juices to redistribute evenly. it's important to slice it against the grain very thinly to ensure. Consider seasoning with a dry rub or marinade to enhance the flavor profile of this versatile cut. Adjust cooking time based on the thickness of the Tri-Tip and your preferred level of doneness.

How to Prepare

Grilled

Roasted

Smoked

What to Expect

The Tri-Tip is sourced from the bottom sirloin of the steer, specifically from the hindquarter near the groin area. This region of the animal yields meat with excellent texture, especially when sliced against the grain. It remains tender and flavorful, making it a prized cut for grilling and roasting.

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