The Tri-Tip is a staple of Central California cuisine. This triangular cut from the sirloin is famous for its performance on the grill, especially when prepared on hardwood. While the tri-tip is lean, it’s bursting with flavor. In Santa Maria, the home of the Tri-Tip, this crescent shaped roast is prepared using salt and pepper and grilled to an ideal medium rare. The Snake River Farms Tri-Tip has the rich taste you expect from American Wagyu beef, yet is surprisingly lean. Serve in the classic California style with garlic toast, salsa and pinquito beans or use your favorite method to grill, braise or rotisserie cook this delicious roast.
Due to the unique conformations of this product, approximate weights can vary up to +/- 0.5 pounds.
Roast Temperature Guide
Here are the magic numbers you’ll need to determine when your roast is cooked to the degree of doneness you most prefer. The internal temp is when the roast should be removed from the heat. The roast will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.
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Preparing a roast can seem like a daunting task, but it really is a straightforward process. Once you’ve tried one of these easy methods, you’ll be amazed at your own culinary skills. Read More
Absolutely the best, most flavorful and tender cut of meat I’ve ever had. 5 stars
Posted 5/19/2018 by Ed
This tri tip really is some next level stuff. I buy it for friends and family as a unique “thank you” or celebratory gift and everyone is always so impressed how tasty this basic tri tip cut can be! We have the pleasure of having seaside market “Cardiff crack” two blocks down the street and this meat surely blows that out of the water. Worth it!
Posted 5/18/2018 by Bryan
Wow, best tri-tip I ever had (and I have had a LOT of them). My wife and I got three great dinners out of one almost 3 pound roast. After grilling it up the first night with a simple SPG rub, we ate it in slices with normal side dishes. Next night we sliced the leftover chunk nice and thin with a meat slicer and ate it as Tri-Tip tacos. The third night we used the rest of the thinly sliced meat in some Cheese Steak sandwiches with grilled onions and shrooms with Cheez Whiz. All the way around, three amazing meals from this wonderful tip. I wonder if the reviewers that said it was too tough cut it the correct way? Mine was so very tender when cut properly against the grain (90 degrees against the grain, even more than it looks in the description picture above). Thanks SRF!
Posted 5/16/2018 by Jason
Tri tip was amazing. Mouth watering the melting left a great flavor in my mouth after it was finished wanting more.
Posted 5/3/2018 by Jw
My forth and fifth tips. all have been extremely well marbled for this cut of beef. excellent flavor. cooked on kamado grill indirect at 280dgs.
Posted 4/2/2018 by midleton