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.
The west coast of Tasmania is one of the best grass-growing regions in the world. All along the western coast are rugged mountains, wild forest, and inhospitable land — with the exception of the northwest coast, home to Westmore Pastoral.
The rare combination of a temperate climate and frequent rainfall means the Westmore herd always has fresh paddocks of lush perennial grasses perfect for year-round grazing. Owned by the Greenham family, Westmore Pastoral stretches over 8,500 acres of Tasmanian paradise just outside Marrawah.
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.
Fifth-generation Texan Weldon Mahan and his wife Jennifer are the heart and soul of Mahan Wagyu in Silverton, Texas, near the Palo Duro Canyon. A member of The Texas Wagyu Association and American Wagyu Association (AWA) where he’s served as President-CEO and Chairman, Weldon Mahan comes from a long line of ranchers, beginning with Moses Mahan in the 1800s.