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Tri-Tip Roast

Tri-Tip Roast



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.

Always Raised Right

Meat and seafood from hand-selected producers, competitively priced for any budget.

No Unnecessary Antibiotics

Enjoy delicious meat and seafood raised under the highest standards using no unnecessary antibiotics.

No Added Hormones

We believe animals should develop at their own pace — 100% free of artificial growth hormones — the way nature intended.

Known & Taste Tested

We personally know each producer we work with and ensure you get meals full of mouth-watering flavor.

Glenmary Farm

Cross
Pasture-raised, grain-finished
Rapidan, VA
No unnecessary antibiotics
Hormone-free
Cross • Pasture-raised, grain-finished
Rapidan, VA
No unnecessary antibiotics • Hormone-free
The year was 1733 when the King of England gave the land grant that became Glenmary Farm. That makes Glenmary one of Virginia’s oldest farms -- and America’s, too. Tom Nixon and his wife Kimberly Horn are fifth-generation farmers and Virginians, and they knew as soon as they stepped foot on the rolling, forested hills just east of the Blue Ridge, that they wanted to keep the tradition going.

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