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Tri-Tip is a large, triangular cut derived from the lower portion of the sirloin (‘bridging’ both the Flank and Round primal together and extending down to connect to the muscles holding the patella). It has a thickness ranging from 1 in. to 3 in. and is an all-around lean cut. Texturally, it is similar to that of the brisket and best experienced spice-rubbed with an oven-roast finish. The Tri-Tip is also referred as the ‘California Cut.’

Recipes for Tri-tip

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