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.
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.
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.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
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
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
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.
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Frequently 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.
Overall rating: 4.698745 / 5 from 239 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.
"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
Mouthwatering goodness. By far the
"Mouthwatering goodness. By far the best cut of tri tip we have tasted. Will order it again and again."
— Andrea P. (5/5)
Excellent meat.
"Excellent meat."
— Stephen M. (5/5)
The Best Tri Tip I
"The Best Tri Tip I have eaten. I will say that I did spend about 20 minutes butchering it in order to minimize the exterior and intramuscular fat, but the meat was outstanding! Will definitely order another"
— Patrick T. (5/5)
The family stood around the
"The family stood around the cutting board and ate until it was absolutely all gone. Best tri tip we have had in a while!"
— Melissa S. (5/5)
Tri tip was not to
"Tri tip was not to par. A bit deformed and extraordinary tough. (I have cooked hundreds of Tri tips) Had to of been a bad cow?"
— Christopher H. (1/5)
Outstanding as usual
"Outstanding as usual"
— William V. (5/5)
1st one grilled to perfection. . .
"1st one grilled to perfection. . . 2nd one is on standby for a special occasion :o)"
— Bret W. (5/5)
More fat content and desired,
"More fat content and desired, but good quality. And I don't have to buy anything I don't want, like others demand."
— Joe L. (4/5)
The meat was nicely trimmed
"The meat was nicely trimmed with just the right amount of fat. I cooked it using the reverse sear to a perfect medium rare. It was juicy and had a great beef taste but was not as tender as I had hoped."
— Anthony M. (3/5)
Put together a marinade of
"Put together a marinade of lime and pineapple juice, cumin, salt, pepper, touch of garlic, and let it marinate for 24 hours. Threw it on the cast iron pan, seared it and then finished it in a 350 degree oven. I marinated this with fajita seasoning for 24 hours and seared it on cast iron, finished at 350, and served to my wife, and neighbors. They both said I ruined them because that was the best steak fajitas they've ever had. (It's probably my marinade, amirite?)"
