Snake River Farms

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.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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.

American Wagyu Black Grade Tri-Tip

$79.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight:
    - approx. 2.5 lbs.
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Hand cut by a master butcher
  • Product ships frozen and will arrive frozen or partially thawed

 

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.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°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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How to Cook The Perfect Roast

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

Review(s)

  • 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

    SRF Team : Hi Zachary! Thank you for taking the time to share your recipe, it sounds yummy!

  • Tri tip

    Juicy,tender and flavorfull.

    Posted 12/25/2019 by

  • 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

    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!

  • Very good indeed!

    Having tried you TriTip I am well pleased with the quality of the cut. I have had better but your offering rates up there with some of the better selections in the marketplace.

    Posted 12/3/2019 by

  • Fantastic

    Seasoned like I would a brisket then smoked for 2 hours and finished at high heat on the grill to get a nice sear. Came out amazing and got rave reviews. Easily fed 5 adults. Came in around 3 lbs before cooking. Will buy again.

    Posted 11/23/2019 by

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