The tri-tip falls somewhere between a steak and a roast. But no matter how it's cooked, this unique triangular shaped cut is juicy, delicious and will earn you a shower of praise and appreciation.
If you’re not from the Santa Maria, California you might not know about the tri-tip. This crescent shaped cut of beef from the sirloin is very lean, but big in beef flavor. Tri-tip professionals will tell you preparing this iconic dish is simplicity itself. Just season the roast with salt, pepper and a bit of garlic and grill to perfection. In Santa Maria, they use red oak logs and a special grill that elevates to find the perfect cooking temperature. Slice it thin against the grain, serve with grilled garlic bread, a rough cut salsa, traditional pinquito beans and you’ll have an unforgettable feast for your favorite crowd.
The tri-tip is a natural product and the actual weight may vary by .25 pounds.Â
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The tri-tip is cut from the bottom of the sirloin primal. This cut consists of the tensor fasciae latae muscle and is trimmed to be free of any connective tissue. It is located near the bavette and ball-tip roast, so it is has the lean characteristics of these items.
The tri-tip is named for its general triangular shape and is thick and requires cooking at lower temperatures. Although it can be cut into steaks, it is at its best when roasted whole.
When cut into steaks, a tri-tip is often menued as Newport Steak. In France, the tri-tip is known as aguillote baronne, but when in Brazil, ask for maminha.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
What is Double R Ranch Beef?
Named after our founder, Robert Rebholtz, Sr., it represents the heart and soul of our company. The Double R Ranch brand is our premium USDA Choice and USDA Prime beef. Raised in the Northwest, Double R Ranch cattle are grass fed and grain finished with a flavor as bold as the west.
Who is Snake River Farms?
Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. Learn more about the SRF story.
How Does SRF Practice Sustainability?
For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. More details about our sustainability practices.