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Tri-Tip

Tri-Tip

Tri-Tip

This USDA Prime triangular cut from the sirloin delivers bold, beefy flavor with excellent marbling and tenderness. A West Coast favorite that’s perfect for grilling, roasting, or smoking, the tri-tip offers exceptional value for a premium cut. Its unique shape makes for easy slicing and impressive presentation at any gathering.

Size PriceQuantity
1.5lbs $37.50
2lbs $50.00
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2.5lbs $62.50
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USDA PRIME

These Tri-Tips are graded USDA Prime, the top tier of quality in the U.S. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.

HOLSTEIN CATTLE

This cut is sourced from Holstein cattle, raised in California predominantly in the Southeast corner of the state.

SHIPS FROZEN

Flash frozen after being processed, these Tri-Tips will be safe for an additional 6-7months in your freezer, or 4-5 days in your refrigerator once thawed.

UN-AGED

The muscle that these Tri-Tips are cut from has very little protective covering, which makes it not suitable for the dry aging process.

The tri-tip is California’s best-kept secret that’s finally getting the recognition it deserves. This triangular beauty comes from the sirloin, specifically the bottom sirloin butt, and delivers the kind of bold, beefy flavor that makes you wonder why the rest of the country took so long to catch on.

Here’s what makes the tri-tip special: it’s got the perfect balance of tenderness and flavor without the premium price tag of the “name” steaks. The USDA Prime marbling runs throughout the cut, giving you that rich, buttery texture when cooked properly, but the muscle structure is just firm enough to have real substance. This isn’t a delicate, whisper-of-a-steak; this is meat with character.

The triangular shape isn’t just for show. That geometry means you’ve got different thicknesses across the cut, which gives you options. Want it medium-rare? The thinner end will get there first. Prefer it more well-done? The thicker section has you covered. It’s like having multiple doneness levels in one piece of meat.

Cooking-wise, the tri-tip is incredibly versatile. It’s fantastic on the grill, high heat to get a good sear, then move it to indirect heat to finish. It takes beautifully to smoking, where that low and slow approach really develops the flavors. You can even roast it in the oven if the weather’s not cooperating. The key is letting it rest after cooking and slicing it against the grain – that’s what transforms a good tri tip into a great one.

This cut punches way above its weight class. You’re getting USDA Prime quality and flavor at a price that won’t require you to explain yourself to your spouse. It’s the kind of cut that makes you look like you know what you’re doing, even if you’re still figuring it out.

West Coast pitmasters have been hoarding this secret for years. Now it’s your turn to get in on it.