Tri Tip

DOUBLE R RANCH

The tri tip is a triangular shaped cut that falls between a steak and a roast. It’s full of juicy beef flavor and is delicious roasted whole or cut into steaks. The tri tip is the original cut for Santa Maria style barbecue. Average weight is 2 lbs.

Select Grade: Choice

Choice Well-marbled with robust beef flavor and dependable tenderness — a great everyday option.

Namesake Brand

Wet-Aged For 21+ Days

Grass Fed, Grain Finished

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 simple. 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.

Average weight: 2 lbs.

This is a natural product, and actual weight may vary by +/- .25 lbs.

The tri tip is a versatile cut and can be smoked, grilled or roasted in the oven.

Trim the tri tip of any excess silver skin or fat. Season well with salt and pepper or your favorite rub.

For wood pellet grills, set the temperature to 250°F. Set seasoned tri tip on the grill grates and smoke until the internal temperature reaches 120°F (about an hour). Heat a large skillet and add a neutral cooking oil. Sear the tri-tip on all sides until the temperature reaches 130°F and the roast has a nice brown crust. Remove and let rest 10 minutes.

In an oven, set the temperature to 350°F. Sear seasoned tri tip in a large skillet, turning to get a brown crust on the entire roast. Place in the oven and roast about 30 to 40 minutes until the internal temperature reaches 130°F. Remove and let rest 10 minutes.

Slicing a tri tip requires attention. The grain changes direction so change the angle to ensure the entire tri tip is sliced against the grain. Cutting the tri tip in half can make this easier.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

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 simple. 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.

Average weight: 2 lbs.

This is a natural product, and actual weight may vary by +/- .25 lbs.

Cooking Tips

The tri tip is a versatile cut and can be smoked, grilled or roasted in the oven.

Trim the tri tip of any excess silver skin or fat. Season well with salt and pepper or your favorite rub.

For wood pellet grills, set the temperature to 250°F. Set seasoned tri tip on the grill grates and smoke until the internal temperature reaches 120°F (about an hour). Heat a large skillet and add a neutral cooking oil. Sear the tri-tip on all sides until the temperature reaches 130°F and the roast has a nice brown crust. Remove and let rest 10 minutes.

In an oven, set the temperature to 350°F. Sear seasoned tri tip in a large skillet, turning to get a brown crust on the entire roast. Place in the oven and roast about 30 to 40 minutes until the internal temperature reaches 130°F. Remove and let rest 10 minutes.

Slicing a tri tip requires attention. The grain changes direction so change the angle to ensure the entire tri tip is sliced against the grain. Cutting the tri tip in half can make this easier.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

Loin

The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is tri tip?

Tri tip is a relatively lean, triangular shaped cut from the bottom of the sirloin primal. It is the foundation for Santa Maria (a city in Central California) style barbecue. The tri tip has a distinct grain, is thick in size and is best prepared at a lower temp to cook properly.

How to grill a tri tip

Set your tri tip on the grill. Use the hot side of the charcoal grill or place in the center of the gas grill. Sear one side so it is golden brown. This takes about 5 to 8 minutes depending on your grill. Turn the roast and sear the other side in the same way.

When both sides are seared, move the tri tip to the cool side of the charcoal grill. If using a gas grill, turn the heat to medium.

Flip the tri tip about every 10 minutes. Use a quick read thermometer to monitor the internal temperature, checking the thickest part of the roast. The target temp is 130°F for medium rare. The tri tip is a large cut of beef and the cook time can take about 30 minutes. When the tri tip hits 130°F, remove it from the grill and allow to rest, loosely covered with foil. Learn how to cook a tri tip perfectly here.

What is the difference between USDA Choice and Prime beef?

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 Choice and Prime, respectively.

Customer Reviews

Overall rating: 4.684 / 5 from 250 reviews.

AI Generated Review Summary

The Tri Tip from Snake River Farms is celebrated for its delicious flavor, tenderness, and excellent quality. Customers appreciate its leanness and rich beef taste, making it a standout choice for grilling enthusiasts. The product's marbling and cut are also highlighted as key features that contribute to its overall appeal.

Summary topics

Tri Tip Quality (16%): Customers keep praising the Tri-Tip from Snake River Farms, describing it as the most delicious ever.
Flavor Quality (19%): Customers keep praising the amazing flavor and tenderness of the tri-tip steaks from SRF.
Product Quality (10%): Customers expressed appreciation for the excellent quality of the product, which was mentioned multiple times in the reviews.
Tri Tip Taste (19%): Many customers pointed out that the tri tip is amazing and the best tasting they've ever had.
Tenderness (6%): Customers loved the amazing flavor and tenderness of the product, which was mentioned multiple times in the reviews.

Review topics: ["flavor","quality","shipping","order","price","deal","texture","tri tip","pleasure","goodness","sauce","meat","foods","tri-tip","cut","beef","steak","tender","marbling","srf","rub","tried","cap","medium","meal","choice","piece","temp","flame","friends"].

Review highlights

"tri-tips from SRF have always delivered exceptional marbling and taste." — Midleton
"Excellent quality beef came out very very good use this in chili and also charcoal grill medium" — Anonymous
"Tender, juicy tri-tip with the most savory flavor." — Alli

Reviews

Quality is outstanding - service

"Quality is outstanding - service is unbelievable"

— Todd S. (5/5)

Great peice of meat, perfectly

"Great peice of meat, perfectly packages to survive las vegas heat!"

— kirk w. (5/5)

First time trying this cut

"First time trying this cut and was very impressed with taste and texture, used a sous vide for cooking it and finished on my Blackstone. Excellent eats!"

— Daniel F. (5/5)

Nothing but the best!!!!

"Nothing but the best!!!!"

— Joe B. (5/5)

The best tri tip I’ve

"The best tri tip I’ve ever had. Cooked it on my Yoder 640 and it came out perfect. Yes seasoning can make a big difference but the quality of the meat has to be there and the quality of SRF meats are top!"

— Kathy F. (5/5)

Everything was great. Thank you

"Everything was great. Thank you"

— Steve W. (4/5)

The choice tri-tip was full

"The choice tri-tip was full of sinew, gristle, cartilage and a lot of fat. We could not chew and swallow it! It was inedible, a total waste of time and effort! We haven’t tried the Wagu tri tip yet."

— T B. (1/5)

The tri tip was smaller

"The tri tip was smaller than what I was expecting. Good flavor."

— Kyle R. (3/5)

Made it as a "Triscut"

"Made it as a "Triscut" aka Tri Tip Brisket and came out delish."

— Christian M. (5/5)

Great cut of meat. Not

"Great cut of meat. Not a lot of fat."

— Matt B. (5/5)