Tri-Tip
$24
1.5lb Tri-tip
$32
2lb Tri-tip
$40
2.5lb Tri-tip
Tri-Tip
$24
1.5lb Tri-tip
$32
2lb Tri-tip
$40
2.5lb Tri-tip
This triangle-shaped cut of beef has long been a staple of the Santa Maria barbecue scene, and is typically coated with a simple dry rub and cooked to medium-rare over oak wood. It's delicious.
This triangle-shaped cut of beef has long been a staple of the Santa Maria barbecue scene, and is typically coated with a simple dry rub and cooked to medium-rare over oak wood. It's delicious.
This triangle-shaped cut of beef has long been a staple of the Santa Maria barbecue scene, and is typically coated with a simple dry rub and cooked to medium-rare over oak wood. It's delicious.
$24
1.5lb Tri-tip
$32
2lb Tri-tip
$40
2.5lb Tri-tip
Tri-Tip
Region | The Tri-Tip Roast, cut from the bottom of the sirloin on a natural seam, sits between the top sirloin and round primal. Full of flavor and highly versatile, the Tri-Tip has a wide grain similar to flank steak or Bavette, but with more tenderness. Lean and full of rich, beefy flavor, the Tri-Tip is a quick-cooking weeknight wonder.
Preparation | The intense flavor of this cut is perfect for a tender, weeknight roast or as the weekend star of mouthwatering BBQ. Seasoned with salt and pepper or bold, Latin spices, the Tri-Tip won’t disappoint. While a wet marinade will add a ton of flavor to the wide grain, too acidic a marinade will chemically cook the meat, stealing the natural tenderness, so handle with care.
Cooking Tips | The Tri-Tip allows for variation in seasoning and application, but one thing's a must — cook it hot, dry and fast. It's just like cooking a steak. First, build flavor with a pan-sear, then finish in an oven or grill. For medium-rare, aim for an internal temperature of 130-135° F. The size of the cut determines the degree of carry-over cooking and resting time. We recommend allowing for at least 8-10° of carry-over cooking and a standard resting rate of 5-minutes per inch of thickness.
Why We Love It | While some parts of the country send this cut to the grind bucket, the Tri-Tip is celebrated in West Coast barbecue. Its tenderness and bold flavor make this cut a big winner for a number of meals. Make it an easy, weeknight star of Beef Roast with Herbed Vegetables or add some flair to Taco Tuesday with indulgent strips of juicy, sliced beef.
Cooking Basics
Tri-Tip - it's one of the great overlooked cuts. It comes from the bottom of the sirloin, has a rich flavor, and tends to be lower in fat than most other cuts. Try Oven-Roasted Santa Maria Tri-Tip or Chowhound's Argentine Grilled Tri-Tip with Argentine Chimichurri Sauce.
Recipe:
Cumin-Spiced Beef Kebabs
Recipe:
Cumin-Spiced Beef Kebabs
Mediterranean flavors of cumin, lemon, and paprika create a flavorful marinade for lean, tender tri-tip.
Cooking Basics
Tri-Tip - it's one of the great overlooked cuts. It comes from the bottom of the sirloin, has a rich flavor, and tends to be lower in fat than most other cuts. Try Oven-Roasted Santa Maria Tri-Tip or Chowhound's Argentine Grilled Tri-Tip with Argentine Chimichurri Sauce.
Recipe:
Cumin-Spiced Beef Kebabs
Recipe:
Cumin-Spiced Beef Kebabs
Mediterranean flavors of cumin, lemon, and paprika create a flavorful marinade for lean, tender tri-tip.
Cooking Basics
Tri-Tip - it's one of the great overlooked cuts. It comes from the bottom of the sirloin, has a rich flavor, and tends to be lower in fat than most other cuts. Try Oven-Roasted Santa Maria Tri-Tip or Chowhound's Argentine Grilled Tri-Tip with Argentine Chimichurri Sauce.
Recipe:
Cumin-Spiced Beef Kebabs
Recipe:
Cumin-Spiced Beef Kebabs
Mediterranean flavors of cumin, lemon, and paprika create a flavorful marinade for lean, tender tri-tip.
The Top 1%
Whether it's a farmer or a fisherman, we know them all by name — only working with the very best to bring you the most incredible meat and seafood.
Western Plains Farm
Angus-hereford
Grass-fed, grass-finished
Stanley, Tasmania
Antibiotic-free
Hormone-free
GMO-free
Angus-hereford
•
Grass-fed, grass-finished
Stanley, Tasmania
Antibiotic-free
•
Hormone-free
•
GMO-free
For more than 40 years, the Bruce family has raised grass-finished beef on a long stretch of peninsula in Northwest Tasmania. John and Angela Bruce, along with their veterinarian daughter Dr. Emma, son Lain, and his wife Jane, are firmly committed to land welfare and sustainability that produces all-natural and deliciously rich beef.
Nestled within the 1826 Royal Charter land grant to the Van Diemans Land Company, Western Plains has a longstanding history of fresh pastures and clean sea air. Known for the Circular Head or “Nut,” this peninsula preserves perennial grasses including ryegrass, fescue, and clovers.
Wolfe Brothers Farms
Black angus
Pasture-raised, grain-finished
Wellsboro, PA
Antibiotic-free
Hormone-free
Black angus
•
Pasture-raised, grain-finished
Wellsboro, PA
Antibiotic-free
•
Hormone-free
At Wolfe Brothers Farms, the focus is on raising happy cows on pasture and traditional, heritage grains. This Northern Pennsylvania farm, run by two brothers who are the seventh generation in their family to farm in the area, produces deeply flavored, sweet-tasting beef that's prized by New York's top chefs.
I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.
Marie H. of Seattle, WA
25 orders from Emtman Brothers Farms, White Oak, Pacific Rogue Fullblood Wagyu and 10 more farms
