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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Took at wrapped Tri tip out of the freezer to thaw in the refrigerator. I thought coming from Snake River the tri tip would be nicely vacuum sealed so I placed it directly on the bottom shelf. Two days later I pulled the tri tip out to season and found the bottom shelf loaded with blood from the tri tip. Package leaked and was not air tight. As for the taste of the tri tip, I'll review shortly after it's placed on the smoker.
Posted 1/31/2020 by Craig
Now I love tri-tip
I used to think tri-tip was just "ok" until I tried SRF american wagyu tri-tip. Now I keep the freezer stocked with them.
Posted 1/30/2020 by Mark
Christmas was great!
I purchased two of these for Christmas and they both turned out great! The first I marinated in a Santa Maria marinade and then put on the rotisserie until it reached 120 degrees. The second I dry rubbed with salt and pepper and cooked at 250 on my egg to about 120 degrees as well! I can honestly say they were two of the best cuts of beef I have ever prepared!
Posted 12/31/2019 by Zachary
SRF Team : Hi Zachary! Thank you for taking the time to share your recipe, it sounds yummy!
Juicy,tender and flavorfull.
Posted 12/25/2019 by Dt
be careful when thawing
Packaging had a hole it in but I couldn't tell when tri tip was frozen - ended up bleeding all over the fridge. Make sure you're careful when thawing and definitely double bag it if you're going to use a sous vide.
Posted 12/7/2019 by Michael
SRF Team : Hi Michael, thanks for letting us know! We always recommend resealing for sous vide and thawing on a plate/platter in the refrigerator. This is only because while frozen and rough handling, very small pinholes can occur that are not even visible until you thaw!